It’s no secret that I love chai. Recently, the head of Learning and Development was visiting from my company’s headquarters in London. He hosted a series of workshops and seminars for our LA and San Diego staff. One of those was a session on presentations. He asked us to come prepared with a short two minute presentation on a topic of our choice.
The presentation went well. I learned that I move my hands too much and talk a little too quickly while presenting and need to slow down a little. I’m working on it!
Guess what I chose to present on? No not a work project, I chose chai!
So as you can tell, I love chai. I love drinking it and sharing it with my friends and family. But most of all, I love food that tastes like chai.
So when Tea India sent me some tea to sample and share with you, I was super excited. If you read the blog, you know that I have several chai inspired baked goods. So I updated a recipe for classic shortbread by adding some cardamom chai. Buttery and delicious!
- 1 cup all purpose flour
- ¼ cup sugar
- ¼ tsp salt
- ½ cup butter unsalted and cold
- ¼ tsp ground cardamom seeds
- 1 pouch of Tea India Cardamom Chai or 1 tsp of black tea leaves
- Preheat oven to 300 degrees F.
- Butter a 9 inch spring form or a tart pan with removable base.
- Finely grind the black tea in a spice grinder or mortar and pestle.
- In a medium bowl, whisk together the flour, sugar, salt, cardamom and tea.
- Cut the butter into small cubes and work into the flour with your fingers until the dough begins to come together into a ball.
- Press the dough into the pan and smooth out to form an even layer. Score the dough into eight equal triangles with a knife (like a pizza!) and pierce with a fork all over.
- Bake for about 45 minutes until the shortbread is golden.
- Cut across the previously scored lines with a sharp knife while the shortbread is still warm.
- Let cool in the pan for about 30 minutes, release pan and gently remove from the pan.
This post is part of a sponsored campaign on behalf of the South Asian Bloggers Network for Tea India and I have received compensation for this post. All opinions are my own.