I blogged about tea infused shortbread a while ago, but I decided to try it with Pumpkin Chai this time around because I wanted a stronger tea flavour to come through. My sister and I put these together and added a hint of Saigon Chai for a spicier cookie, without compromising the Pumpkin Chai’s yummy sweet flavour.
I love these. That’s all there really is to say.
Tea Infused Shortbread, Take 2
1 cup butter
2 tsp Pumpkin Chai
1 tsp Saigon Chai
1/3 cup packed brown sugar
1 1/2 cups flour
1. Preheat your oven to 325º. Line a baking pan with parchment or wax paper.
2. In a small sauce pan, melt the butter on low heat. Add the tea and infuse for approximately 10 minutes, stirring often and checking to make sure the butter does not brown or burn.
3. Remove the butter from the heat and strain it through a sieve or cheesecloth.
4. Mix the butter with the brown sugar and flour until the mixture resembles damp sand. The ingredients should combine reasonably easily, though you may want to mix it with your hands to make sure it is uniform.
5. Transfer the cookie mixture onto the pan, spread it out evenly, and press it down to form a compressed layer. Bake for 15-20 minutes, or until the edges are golden brown and crispy.
6. Allow the shortbread to cool for a few minutes before cutting it into squares, rectangles, triangles… whatever you’d like! However don’t wait too long to slice them, as they may be too crumbly when cool. Enjoy these delightful cookies on their own or with a tangy fruit compote, as pictured below. A cup of tea is also a must!!