Chai Chocolate Chip Shortbread Recipes

CHOCOLATE CHIP SHORTBREAD

Steps:

• Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
• Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
• Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.

CHOCOLATE CHIP SHORTBREAD

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
• Stir in the chocolate chips evenly.
• Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
• Place on baking sheet and bake for 18-20 minutes.
• Transfer to a wire rack to cool completely.

WHITE CHOCOLATE CHAI SHORTBREAD COOKIES

Steps:

• In a bowl, whisk together flour, tea, salt, and spices. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and 1/2 cup sugar until light and fluffy. Mix in the vanilla.
• Add the flour mixture in 3 additions, mixing on medium-low speed until just combined. Scrape the bowl between additions.
• Turn dough out onto a lightly-floured surface and shape into a rectangle about 1-inch thick. Wrap in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F and line a baking sheet with parchment.
• Roll chilled dough between two pieces of waxed paper into a 9x10-inch rectangle (about 1/4-inch thick). Cut into 24 rectangular pieces. Transfer dough to baking sheet, spacing them about 1 inch apart. Sprinkle the top of each cookie with granulated sugar.
• Bake 15-20 minutes, until the edges of the cookies are light golden brown. Cool cookies completely on a wire rack.
• Place cooled cookies on a piece of parchment and drizzle the tops with melted white chocolate. Let the chocolate set at room temperature for about 10 minutes. Store cookies in an airtight container for up to 5 days.

CHAI CHOCOLATE CHIP SHORTBREAD

Steps:

• Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended., Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into 6 portions; wrap separately. Refrigerate at least 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into 8 wedges. Place 2 in. apart on ungreased baking sheets., Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.

CHAI-SPICED SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper.
• Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms.
• Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets.
• Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.

MINI CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
• Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
• Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
• Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

CHRISTINA'S CHAI SHORTBREAD COOKIES

Steps:

• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
• Mix well with a whisk.
• Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
• Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
• Sprinkle dough with 1 tbsp ice water; toss with a fork.
• Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
• Chill for 1 hour or until very firm.
• Preheat oven to 375°F.
• Unwrap dough logs and cut each log into 18 slices using a serrated knife.
• Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
• Bake at 375°F for 10 minutes.
• Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.