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You know those biscuits that melt on your tongue that you taste once and that you have the annoying tendency to eat as soon as you pass by the box…? Well, here’s the recipe. Christmas, Valentine’s Day, whatever celebration you have in mind, this recipe will please and delight everyone!
These biscuits are crazy and can be flavored with whatever you want: here I used a chai tea, the Pumpkin Tchaï from the Canadian tea brand David’s Tea. However, you are free to use powdered citrus peel, vanilla, coffee or Christmas spices! The butter prepared as described will happily bring all the flavors into these biscuits, as delicious and perfect morsels!
This recipe is adapted from Pierre Hermé’s Viennese shortbread or Spritz recipe. It is suitable for preparation with a piping bag to make traditional fluted, crown, stick or W cheeses. If like me you have little strength in your hand (blame the left index finger at this moment) or patience, I still recommend the biscuit press, it is very simple to use and the biscuits come together in series with this ingenious tool!
Print the recipe
Soft chai tea biscuits
These cookies melt on the tongue and their subtle chai tea flavor definitely makes them one of my favorite cookies! These little shortbread cookies will rock your world and is a great recipe to make with a cookie press!
| Preparation time | 30 minutes |
| Cooking time | 15 minutes per batch |
Instructions
The day before
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Remove the butter from the refrigerator and leave it to soften for 2 hours,
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Using a pestle or spice grinder, grind the chai tea quite finely,
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Add the tea powder to the butter, cover the bowl and leave at room temperature at least overnight. The aromas carried by the tea in this period will diffuse into the butter, giving you very fragrant biscuits – and the dough will have a good consistency because the butter will be very soft :p
Same day
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Work the butter with a mixer until it becomes very creamy,
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Add the icing sugar, fleur de sel, vanilla and egg white and mix again with a mixer until the mixture becomes smooth,
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Quickly incorporate the flour and stop mixing as soon as the flour is incorporated. The more you work the dough, the more difficult it will be to press to make the biscuits.
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Transfer the dough into a pastry bag fitted with a fluted tip or, better yet, into a biscuit press fitted with a disc with the design you prefer,
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On a baking tray covered with a baking tray or baking paper, press the biscuits, leaving 2-3 cm apart,
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Place the tray in the refrigerator for at least 10 minutes so that the biscuits deform less during cooking.
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Preheat the oven to 180°C,
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Bake for 12-15 minutes until the tops of the shapes are golden.
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Leave to cool on a wire rack before storing in an airtight metal container.
Notes
- You can obviously have fun decorating these biscuits by covering them with dark or milk chocolate (about 250 g of chocolate).
- You can also decorate these cookies with decorative sugar, coconut or praline while the chocolate has not yet solidified.
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When I talk about shortbread that melts in your mouth, I’m talking about this recipe! Isn’t it possible that you eat one and don’t immediately have another and every time you pass by your Pandora’s box of cookies…?
These biscuits are incredibly good, full of flavor and you can really try all types. Here I share with you my chaï tea recipe using Canadian pumpkin tea from David’s Tea. it’s up to you to decide to combine them with another type of tea, spices, powdered citrus peel, coffee! Be sure to make the butter as described as this is how the flavors will infuse into the cookies 😉 The word is yours and the possibilities are endless to make these cookies your best Christmas (or Valentine’s Day, or any holiday really) cookies!
This recipe is inspired by Pierre Hermé’s Sprits – or biscuits. It’s made to be used with a piping bag so it has this cute star shape. I have to say that I’m lazier with these biscuits because I love pressing them using a biscuit press. It’s super easy to use and fill your trays in seconds with this genius tool – I LOVE it!
Print the recipe
Delicious chaï biscuits
These biscuits will melt your world – the light chaï tee flavor makes them some of my favorite Christmas biscuits! They work best with a cookie press!
Instructions
The day before
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Take the butter out of the fridge and let it soften – about 2 hours,
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Using a mortar or spice grinder, grind your chaï tea, until it is quite fine,
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Stir the ground tea into the softened butter, cover the bowl and set aside at room temperature for about overnight, meanwhile the flavors of the Chaï tea will infuse into the butter, your biscuits will be super tasty – it will also help the dough have a great consistency as the butter will be so soft :p
The D-day
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Whip the butter by beating it until you obtain a creamy consistency,
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Add the icing sugar, sea salt, vanilla extract and egg white, beat the mixture until well combined,
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Quickly incorporate the flour but be careful not to mix too much, as soon as the flour is incorporated stop, the more you work the dough the more difficult it will be to press it with the biscuit press.
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Transfer the dough into a piping bag or better yet, into your biscuit press with the shape you prefer,
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On a baking sheet lined with baking sheet or parchment paper, press cookies, arranging them every 1 to 1 1/2 inches apart,
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Place the tray in the refrigerator for at least 10 minutes, this will help the biscuits maintain their shape during cooking,
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Preheat the oven to 180°C (350°F),
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Bake for 12-15 minutes until the edges are golden,
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Set them aside on a rack to cool before storing in an airtight container, preferably a metal box!
Notes
- Of course you can decorate the biscuits by dipping them in chocolate (taking around 250 g of chocolate).
- You can also decorate them with candy, sugar, grated coconut, hazelnuts, cover them while the chocolate is not solidified!
