Recipe: Chai Spiced Shortbread.

If spicy, warming and sweet is everything you look for in a festive snack, this recipe is the one for you. Using our delicious Chai loose leaf, you’ll end up with a seasonal twist on a classic shortbread that’ll knock the socks off of your guests when they pop round to exchange gifts.


Chai shortbread on a plate


  • 230g unsalted butter;
  • 100g caster sugar;
  • 3tbsp ground Chai Loose Leaf;
  • 260g plain flour;
  • 1/2 tsp salt;
  • Milk {small dashes, if needed}.


  • 125g icing sugar;
  • 1/4 tbsp ground cinnamon;
  • 2tbsp water;
  • 1tsp vanilla extract.


    • 22 shortbread biscuits, plenty for sharing.


      1. Get your oven ready - preheat it to fan 170C degrees.
      2. Grab a mixing bowl and a whisk and cream together your butter and caster sugar until it’s pale and fluffy.
      3. Grind your Chai loose leaf into a fine powder and sieve 3tbsp it into the mixture, along with your flour and salt. Mix it together and add small dashes of milk {if needed!} until you have a soft dough.
      4. Dust your surface and rolling pin and pop your dough in the middle. Sprinkle a small dusting of flour on the top of the dough - not too much.
      5. Give it a roll until your dough is about half a cm thick and chop out your shortbread biscuit shapes with a cookie cutter.
      6. Lie your shortbreads on a lined baking tray, then pop into the oven for 18-20 minutes. Keep an eye out for their golden-brown colour.
      7. Bring them out and let them rest on a wire rack to cool completely.
      8. Get busy with the icing whilst they’re cooling to stop yourself diving in to taste! Whisk together the icing sugar, cinnamon, water and vanilla extract until you have a smooth, spicy icing.
      9. Dip your shortbread biscuits into the icing and set them back on the wire rack to let the icing set.
      10. Display them in your favourite biscuit tin and share them out. Awesome.

      Shop Chai Loose Leaf here.

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