Chai Shortbread Cookies

Chai Shortbread cookies recipe | via Delicieux

As a regular reader of this blog you will know I have a sweet tooth. A sweet little something every now and again, quite simply, as far as I am concerned at least, adds to the enjoyment of life.

But when it comes to choosing something sweet to eat, despite appearances to the contrary, I am selective. If I’m going to indulge it has to be good. It has to be worth the calories. And usually my preference is for cakes, a few squares of dark chocolate or a decadent dessert. Cookies rarely get a look in, especially shortbread, as there are so many things I’d rather eat instead.

Shortbread is something I grew up with, unsurprising when you consider my Scottish heritage, but the shortbread I grew up with was always plain shortbread. Sweet and buttery, but in my mind boring.

However the addition of a small amount of ground chai tea leaves makes all the difference taking these Chai Shortbread Cookies, from boring and uninteresting (to me) to a cookie that is suddenly so much more interesting, not to mention fragrant. These cookies are morish and addictive, something I’d never thought I’d say about shortbread, but it might help explain why they’ve been rapidly disappearing!

Chai Shortbread cookies recipe | via Delicieux deliciouseveryday.comChai Shortbread cookies recipe | via Delicieux

5.0 from 4 reviews
Chai Shortbread Cookies
Prep time
Cook time
Total time
Adapted from Claire Robinson's Earl Grey Tea Cookies. Makes 24 cookies
Recipe type: Dessert
Serves: 24
  • 2 cups plain (all purpose) flour
  • 3 tbs loose leaf [amazon_link id="B004F91CPY" target="_blank" ]chai tea leaves[/amazon_link]
  • ½ tsp salt
  • ¾ cup icing (confectioners') sugar
  • 1 tsp vanilla extract
  • 230g (2 sticks) butter, room temperature
  1. Add the flour and tea leaves to a f [amazon_link id="B008U4KMX8" target="_blank" ]food processor[/amazon_link] and process until the tea is ground and spotted throughout the flour. Add the salt, icing sugar, vanilla extract and butter and pulse until a dough forms. Remove from the food processor and roll into a log of roughly 6cm (2½ inches) in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  2. Preheat oven to 190 celsius (375 Fahrenheit) and line a [amazon_link id="B000G0KJG4" target="_blank" ]baking tray[/amazon_link] with baking paper. Slice the dough into 24 cookies and bake for 12 minutes or until the edges begin to golden. Cool on the baking tray before transferring to a [amazon_link id="B00091PNTI" target="_blank" ]wire cooling rack[/amazon_link] to cool completely.



  1. says

    I’m about to marry into some Scottish heritage although I’m sure through my Welsh heritage we ate alot of buttery goodness too. These look like a delicious combination of that soft buttery biscuit and the aromas of that spicy Chai blend. Will certainly be giving these a whirl.

  2. says

    I’m with you – if I’m going to indulge, it has to be worth the calories. Thee little treats look divine & I know I have some chai languishing in the back of the cupboard – perfect!

  3. celia says

    Chai and short bread sounds like a good match but when it comes to using tea leaves in baking recipes, is it okay to eat tea leaves?

  4. says

    I love the photos in this post Jennifer – they look all moody and beautiful. Have you been experimenting with your photography style? Great recipe too – I’m not normally a huge shortbread fan but I love the look of these.

    • says

      Yes, I have been experimenting with my style a bit lately as I still don’t think I’ve truly found myself, but I feel I’m getting closer. Thanks for the feedback :)

  5. says

    Beautiful photos as always Jennifer! I know what you mean about being selective. If I take a bit of something ‘naughty’ and it’s not amazing then most of the time that will be my last bite.
    I don’t think that would be the case with your shortbread though.

  6. Dan says

    This looks like the perfect recipe to make for an afternoon tea. I can’t wait to try it although knowing my clan, it likely won’t last till afternoon! Thank so much for posting.

  7. says

    These look delicious and I love the ease of slice and bake! It would be great to keep a log of these in the freezer for “emergency” shortbread needs. :) Though I have seen a few Earl Grey shortbread recipes, I haven’t tried ground tea in cookies yet. The flavors of chai sound perfect for a butter cookie and the speckles of tea make the cookies so pretty!. I will be trying these soon. Now my mind is full of ground tea ideas. :)

  8. says

    Jennifer, I love these! Just perfect for my afternoon tea. I have to say I also adore your new site design… my new job has kept me well and truly on my toes with hardly any time for blogging, so this is my first time back since you’re reno. Looks so chic and feminine, like you :)

  9. Toni says

    I just made these to send to a friend. I did half chai tea and half chai latte powder. I froze the dough for an hour and rolled the edges of the short bread in raw sugar, cinnamon, and a little pepper before baking. They’re in the oven now. Hoping they turn out great! :)

    • says

      Hi Theresa,

      I’m sorry to hear that. Not being the in kitchen with you it’s hard to say what went wrong. I can only guess. It could perhaps be a particularly brand of tea you used, or, I know this might be a silly question so please forgive me, but did you include the sugar in the dough?

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