Name: Chai shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 250 gram butter, at room temperature; 1 cup pure icing sugar; 3 cup gluten-free plain flour; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground cardamom; milk, for glazing; 1 tablespoon white sugar

Ingredients

250 gram butter, at room temperature

1 cup pure icing sugar

3 cup gluten-free plain flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

milk, for glazing

1 tablespoon white sugar

Method

1.Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.

2.Using an electric mixer, beat butter and icing sugar in a medium bowl until light and creamy.

3.Sift flour and spices into a bowl. Stir flour mixture into butter mixture to form a soft dough. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth. Roll dough between sheets of baking paper to about 1cm thick. Using a 5cm round pastry cutter, cut rounds from dough. Place on prepared trays. Brush tops with milk; sprinkle with sugar.

4.Bake for 15 minutes or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.

Makes 24 You can use grated orange or lemon zest instead of chai spices. These biscuits have a shortbread texture – be careful when kneading, as mixture is crumbly.
Note

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Ingredients

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