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Recipe for Spiced Chai Shortbread

Recipe for Spiced Chai Shortbread

Recipe for Spiced Chai Shortbread

(Ref: RCP106)

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Preparation Time:

20 Minutes.

Cooking Time:

15-18 Minutes


For the Shortbread:
 85g Butter, softened 
 35g Caster Sugar 
 125g Plain Flour 
 1 tsp All Spice 
 1 tsp Ground Ginger 
 1 tsp Cinnamon 
 ¼tsp Ground Black Pepper 
 1 Tablespoon Milk 
 For Spiced Chai Sugar: 
 2 Tea India Masala Chai Tea Bags 
 4 Tablespoon Demerara Sugar 
 4 Tablespoon Milk 


• Preheat the oven to 170C (fan assisted) / 190C / Gas Mark 5.

• To make the spiced Chai sugar, remove the leaves from 2 tea India Masala Chai Tea bags and place in a food processor, add the demerara sugar and blitz to combine. Place in a bowl and set to one side.

• To make the shortbread, cream the butter and sugar in a large bowl.

• Add the flour, spices, black pepper and milk, mix to form a stiff dough. Wrap in cling film and chill for 10 minutes.

• Lightly flour a work surface and roll the chilled dough to approximately cm thick. Using a fluted cutter, approximately 6cm in diameter, cut 12 biscuits.

• Line 2 baking trays with baking paper; dip half of each biscuits first in the milk then into the blitzed sugar and tea lead mix. Place on a baking tray and bake for 15-18 minutes or until lightly golden around the edges.

• Allow to cool for 5 minutes before placing on a cooling rack.

• This shortbread will keep in an airtight container for one week.