Chai Shortbread Cookies Makes 20 cookies
2. Mix on low speed with the paddle
¾ cup (170 g) butter, room temperature 2 cups all-purpose flour 2/3 cup icing sugar 1½ tsp ground cinnamon 1½ tsp ground cardamom Pinch ground black pepper ½ tsp ground fennel Pinch ground cloves ½ tsp salt ¼ tsp black tea (from a tea bag or ground) ¼ cup (55g) candied ginger, small dice Sugar to garnish
attachment until all ingredients have been combined evenly.
Preheat oven to 350º F
12 minutes then turn the baking sheet around and continue baking another 3 to 5 minutes or until golden brown.
1. Add butter to the mixing bowl of a stand mixer, then sift flour, icing sugar, cinnamon, cardamom, black pepper, fennel, cloves, salt, and black tea into the mixing bowl.
3. Add the candied ginger to the bowl and mix until incorporated.
4. Shape the dough in a ball and
flatten slightly. Chill for 5 minutes.
5. Dust your workspace with flour and gently roll out your dough in a rectangle shape about 1 cm thick. Cut your dough into squares or rectangles, or another shape.
6. Place on a baking sheet and bake for
7. Remove from oven and dust with granulated sugar. Remove cookies from cookie sheet and let cool.