Chai Shortbread Cookies (Buttery, Gently Spiced, Not Too Sweet) скачать в хорошем качестве

Chai Shortbread Cookies (Buttery, Gently Spiced, Not Too Sweet)

These chai shortbread cookies are buttery and softly spiced, finished with a light chai glaze and a restrained touch of pink peppercorns for warmth and contrast. This version is all about balance — a classic shortbread texture paired with gentle chai spices and black tea, used with a light hand so the butter remains the focus. The result is a cookie that feels refined without being fussy, equally suited to tea time, everyday baking, or relaxed entertaining. This shortbread is part of my ongoing Shortbread Series — a collection of calm, buttery cookies made throughout the year, focused on clarity, texture, and restraint. 🌿 Shortbread Series: 1. Cranberry Rosemary Shortbread👉    • Cranberry Rosemary Shortbread (Buttery, Br...   2. Orange & Cardamum Shortbread👉   • Orange Shortbread with Cardamom (Melt-in-Y...   3. Earl Grey Lavender (London Fog) Shortbread👉   • Earl Grey Lavender Shortbread (London Fog–...   4. Chai Shortbread (this video)👉   • Chai Shortbread Cookies (Buttery, Gently S...   Tools used in this video: Rolling pin: https://amzn.to/4pWhBrH Parchment paper: https://amzn.to/4qyNUxL Some links may be affiliate links. This does not change your price. Classic 3:2:1 shortbread ratio Warm chai spices without overpowering sweetness Soft, buttery crumb with a clean slice Perfect for gifting, tea time, or holiday cookie boxes Chai Shortbread Cookies (3:2:1 Ratio) INGREDIENTS Shortbread 1½ cups (360 g) all-purpose flour ¾ cup (240 g) unsalted butter, softened ½ cup (120 g) granulated sugar 1 tsp vanilla extract 3 tsp finely ground chai tea (from 3 tea bags) 1 1/2 tsp clightly crushed pink peppercorns ¼ tsp kosher salt *Chai is typically a blend of black tea with warming spices such as cinnamon, cardamom, ginger, cloves, and allspice. Chai Glaze ¾ cup powdered sugar 2 tbsp fresh orange juice 1 tsp finely ground chai tea Pinch of salt To Finish Crushed pink peppercorns Optional pinch of loose black tea INSTRUCTIONS Make the dough Cream butter, chai tea and pink peppercorns well. The butterfat extracts the oils from the tea and pink peppercorns. Add the sugar and vanilla continue creaming well. Mix in flour and salt. Mix until just combined. Chill Press dough evenly onto clingwrap. Form into a nice even rectangle. about 3/4 inch thick. A rolling pin helps to get it nice and even. Chill 30-60 minutes for clean slicing. Bake Bake at 325°F (165°C) for 30 minutes, until set and just lightly golden. (Lower temp keeps shortbread pale, tender, and buttery.) Remove from oven and let rest on the baking tray 5 minutes and then cut them. if you wait too long the shortbread will break. Glaze & finish Whisk glaze ingredients. Spoon lightly over cooled shortbread. Finish with pink peppercorns and tea. ❄️ STORAGE Keeps 4–5 days at room temp Freezes well (unglazed) up to 1 month