Masala Chai Shortbread

Name: Masala Chai Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Indian, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 0 teaspoons freshly grated cinnamon; 237 milliliters all-purpose flour; 0 teaspoons Heaping freshly toasted and ground cardamom; 0 teaspoons freshly grated nutmeg; 0 teaspoons salt; 59 milliliters sugar; 1 leave from 5 black tea bags (I used Twinings English Breakfast); 113 grams stick unsalted butter, room temperature

The recipe Masala Chai Shortbread could satisfy your Indian craving in approximately 45 minutes. This recipe serves 30. One portion of this dish contains approximately 0g of protein, 3g of fat, and a total of 49 calories. Head to the store and pick up pepper, cinnamon, nutmeg, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Sift the flour, salt, tea leaves, cardamom, ginger, nutmeg, cinnamon, and black pepper into a medium bowl.

Ingredients you will need

Black Pepper

Cardamom

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

Tea

Equipment you will use

Bowl

Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the flour mixture and mix on the lowest speed until just combined.

Ingredients you will need

All Purpose Flour

Transfer the dough to a large sheet of plastic wrap and roll into a log about 1 ½” thick. Wrap well and freeze for 30 minutes or refrigerate for at least an hour. If you want to cut the dough into shapes, form the dough into a disk, wrap well, and refrigerate for at least one hour.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Heat your oven to 325°F and line two baking sheets with parchment or Silpats.

Equipment you will use

Baking Sheet

Oven

Form the cookies: If you’ve rolled the dough into a log, use a sharp knife to cut it into slices about 3/8” thick, the most important thing being that all the slices are of even thickness. If you’re cutting out the cookies, lightly flour your work surface and roll it out about 3/8” thick and cut out shapes using a cookie cutter. Gently re-roll the scraps and repeat.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Cookie Cutter

Knife

Bake until the edges are barely golden, about 15 minutes. Cool the cookies on the sheet completely, then transfer to an airtight container. The cookies last about two weeks at room temperature but will keep longer if you refrigerate or freeze them.

Ingredients you will need

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 0teaspoons

freshly grated cinnamon 237milliliters

all-purpose flour 0teaspoons

Heaping freshly toasted and ground cardamom 0teaspoons

freshly grated nutmeg 0teaspoons

salt 59milliliters

sugar 1leave

from 5 black tea bags (I used Twinings English Breakfast)113grams

stick unsalted butter, room temperature

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.