Saturday 28 October 2017

Posted by Judie on Saturday 28 October 2017
A buttery shortbread biscuit, flavoured with chai tea spices. If pumpkin pie spice is unavailable, you can mix your own! See note at the end.  

Makes about 20 cookies
  • 1 1/2 cup flour
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp ground nutmeg
  • pinch of ground cloves
  • pinch of ground black pepper
  • 3/4 cup icing sugar
  • 140g unsalted butter, softened
In a medium bowl, combine flour and spices. Mix until well-blended. In a large mixing bowl, combine powdered sugar and butter. Beat at medium speed until light and fluffy. Gradually add flour mixture to mixing bowl, beating at low speed until just combined. It will look like powdered breadcrumbs at first, just give it some time and it will shape up in a dough. Shape dough into a 20cm log, about 6cm thick, and wrap in plastic wrap. Chill dough for at least 1 hour, or until firm. Unwrap dough and cut into slices, about 0.5cm thick. Place dough slices on ungreased baking sheets, and allow for spreading. Bake at 190 degrees Celsius 10-12 minutes, until golden at the edges. Remove cookies from oven and cool completely on wire racks.

For Pumpkin Pie Spice mix all of the following together.  
  • 3 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cloves
Adapted from Original Recipe
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