Stuff and Nonsense: Whisky-Glazed Chai Shortbread


2.24.2016

Whisky-Glazed Chai Shortbread

Before I decided a chai-spiced honey cake would be just the thing for February's Improv Challenge, I briefly flirted with a tea-flavored shortbread. I tried an Earl Grey-infused shortbread first and it was fine, but not quite what I was looking for, so I tried it again with a chai tea blend and it was better -- richer and more aromatic than the subtle Earl Grey version. Either version is easy enough to make -- essentially you're just taking a basic shortbread recipe and adding tea.


These are good cookies ... crumbly and buttery, as shortbread is wont to be, with the distinct aromatic flavors of chai spices and the gentler, more subtle taste of whisky. If you wanted to, you could easily make these "Irish" for next month's Saint Patrick's Day shenanigans by using a good Irish strong tea, like Barry's Classic, and Irish whisky.

Whisky-Glazed Chai Shortbread

Yield: 16 squares

Ingredients

  • 2 Tbsp chai tea (contents of about 5 tea bags) [Tazo]
  • 2½ cups all-purpose flour
  • ½ cup white granulated sugar [Imperial Sugar]
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 4 Tbsp honey whisky [Wild Turkey]

Instructions

  1. Preheat oven to 375°F.
  2. Spritz a 9-inch square baking pan with a little baking spray.
  3. Pulse the tea and flour in your food processor until the tea is in small pieces evenly distributed throughout the flour. Then add the sugar and butter and process until a crumbly dough begins to form.
  4. Pour dough out into the prepared baking pan and smoosh dough down with your fingers (or the bottom of a small glass) until it is spread evenly across the bottom of the pan. Using a serrated knife, score dough deeply to make sixteen squares.
  5. Bake the shortbread at 375° for 20 minutes, or until it's firm and golden brown. Remove pan from the oven, and after 5 minutes, turn the shortbread out of the pan onto a clean cutting board. Cut all the way through the score marks. Place shortbread pieces on a rack to cool completely.
  6. Meanwhile, whisk together the powdered sugar and honey whisky. Brush glaze over cooled cookies and allow to dry completely on racks. Will keep in a tightly covered container for a week or so.

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