Iced Chai Shortbread

Making shortbread is one of my holiday musts. I always enjoy coming up with different flavours to this basic buttery biscuit. That is not to say that this classic recipe can not stand on it's own, rather by adding different ingredients unleashes this biscuit from it's festive roots and may be enjoyed... devoured anytime for any occasion. You may already have a favourite shortbread recipe, and if you do, then add two teaspoons of chai spice baking blend, and finish by fully icing or drizzling the top with an Empire icing.  

Iced Chai Shortbread

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1/2 cup corn starch

1/2 icing sugar

1 cup flour 

2 to 3 teaspoons Chai Spice baking blend

3/4 cup of butter, softened

Pre heat over to 300ºF.

In a large bowl combine the corn starch, icing sugar, flour, and Chai Spice blend.

Blend in the softened butter and blend until soft and smooth. Once the dough has formed, you can chill the dough for an 1 hour if too soft, shape into balls, no larger than a walnut and place on an ungreased, unprepared cookie sheet. Press each ball of dough gently with a lightly floured fork or like I did with a bottom of a smooth glass that has been lightly floured. 

Bake in the oven for 15 to 20 minutes or until slightly golden around the edges. Transfer to wire racks to cool. When cool drizzle or ice with an Empire icing, Royal icing, or a simple drizzle icing.

Notes: I found that by 15 minutes the shortbread was nicely golden around the edges.     

If you are pressed for time or do not want to be bothered with make icing, you can always by a pre-made decorating icing tube. 

Have a good weekend everyone! - JD