Ingredients
- 2 cups plain flour, all-purpose
- 3 tbs loose leaf chai tea leaves, or the contents of about 6 chai tea bags
- ½ teaspoon salt
- ¾ cup icing sugar, confectioners'
- 1 teaspoon vanilla extract
- 230 g butter, unsalted, softened to room temperature (1 cup / 2 sticks)
Instructions
- Add the flour and chai tea leaves to a food processor and process until the tea is finely ground and speckled evenly through the flour, about 30 to 60 seconds.
- Add the salt, powdered sugar, vanilla extract and softened butter. Pulse just until the mixture comes together into a dough; don't overprocess.
- Turn the dough out onto a sheet of plastic wrap and shape it into a log about 2 ½ inches (6 cm) in diameter. Wrap tightly and refrigerate for at least 30 minutes, until firm.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Slice the chilled log into 24 rounds, about ⅓ inch thick, and arrange them about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are just turning golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Tea: Use a loose leaf masala chai blend. If yours has large pieces of cinnamon bark, cardamom pods or peppercorns, grind it in a spice grinder first or pick them out so the cookies stay smooth. You can also use the contents of about 6 chai tea bags.
Vegan option: Use a firm, block-style vegan butter in place of the dairy butter.
Make ahead: The wrapped dough log keeps in the fridge for 3 days or the freezer for 3 months.
Adapted from Claire Robinson's Earl Grey Shortbread Cookies.
Nutrition (estimated per serving)
Calories: 122kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 50mgPotassium: 14mgSugar: 4gVitamin A: 239IUCalcium: 4mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
