It's been fun to have a new international market open here in Aberdeen, and I've been experimenting with spices. Bought some whole chai spices and ground them in my coffee mill. After several tries, I can now make perfect "from scratch" chai tea, delicious both hot and cold.
So why not chai shortbread? The recipe is simply adding the contents of one bag of green tea and 3/4 teaspoon ground chai spice to Betty's Basic Shortbread, but below is the recipe in full. I made individual cookies, using a size 70 round scoop- they came out wonderfully baked after 14 minutes at 325 degrees F.
Betty's Chai Shortbread
Oven temp: 325 degrees F
Line cookie sheets with parchment paper.
Blend together in food processor:
1/3 cup powdered sugar
1/4 cup white rice flour
3/4 cup Ultragrain flour
(1/4 tsp salt if using unsalted butter)
scant 1/2 tsp ground chai spices
Contents of one bag tea, green or black
Process in just until blended:
1/2 cup butter
Form dough into 1-inch balls. Dip balls in sugar and flatten them with a cookie stamp or glass. Place balls on cookie sheet lined with parchment paper. Refrigerate for at least 15 minutes.
Bake for shortbread cookies for 14 minutes. Let cool for 5 minutes on cookie sheet before putting on wire rack to cool completely. Recipe makes approximately 2 dozen shortbread cookies.
I am happily in shortbread production mode:
Baking shortbread for the opening of my daughter in law, Candace Steiger Clay's, exhibition, Uninhabited, this Thursday at the Goss Opera House in Watertown, SD. We are so very proud of Candace!