Chai Spice Shortbread

“Happy New Year Joy! I’ve baked you traditional Scottish cookies to celebrate your holiday!”. Even though the cookies I baked my Chinese friend are traditionally Scottish and in no way related to her holiday, she was very delighted to receive them.

Chinese New Year just seemed like a good occasion to create a new recipe and give my goods away as gifts. They turned out so well, I’ve decided to put together another batch for Valentine’s.

For this recipe, I used a standard shortbread recipe and added flavorful additions to emulate the taste of chai tea. For a gluten-free option, click here for Gluten Free Girl’s recipe and add the same mix of “chai” spices to the batter.

As they say in China–”gan bei”,

MN

Yields about 24 cookies

10 Tbsp unsalted butter, softened

1/4 cup powdered sugar

1 1/2 Tbsp clover honey

1/4 tsp salt

1/3 cups cornstarch

1 1/4 cups all-purpose flour

1/2 tsp vanilla extract

1/4 tsp of the following chai spices: cloves, cinnamon, anise seed, nutmeg, cardamom

1. Beat butter, powdered sugar, vanilla, honey, salt, and spices until well blended.

2. In a separate bowl, mix flour and cornstarch, and gradually sift into the previous mixture while stirring.

3. Lightly knead the dough until blended and smooth. If using a baking pan or mold, form a smooth layer and pierce the dough with a fork. Bake at 300 degrees. I used silicone cupcake baking cups and baked them for 25 minutes. For a baking pan or mold, bake 45-50 minutes. The shortbread will be ready when the edges are pale gold.

4. Allow the shortbread to cool and remove from bakeware. If desired, sprinkle sugar on top.

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