Alpine Chai Shortbread

Buttery shortbread flecked with finely ground Alpine Chai spices and roasted roots.

Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.

Makes: about 24  |  Preparation: 20 minutes  |  Baking: 18 to 22 minutes

Ingredients

• 250 g unsalted butter, softened
• 100 g icing sugar
• 1 teaspoon vanilla extract
• 300 g plain flour
• 50 g rice flour or cornflour
• 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea, ground to a fine powder
• Pinch of salt

Method

1. Preheat the oven to 160°C fan-forced. Line two baking trays with baking paper.
2. Beat the butter, icing sugar and vanilla until smooth and creamy.
3. Add the plain flour, rice flour, finely ground Alpine Apothecary Alpine Chai Herbal Tea and salt. Mix just until a soft dough forms.
4. Roll the dough to 8 mm thick between two sheets of baking paper. Cut into shapes and place on the trays.
5. Chill for 15 minutes, then bake for 18 to 22 minutes until the edges are lightly golden. Cool on the trays for 5 minutes before transferring to a rack.

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