Imagine a cookie that transports you to a cozy café in Mumbai, blending the warm, aromatic spices of chai with the rich, creamy sweetness of dulce de leche. These Chai Spiced Shortbread Sandwiches are not just a dessert; they're a culinary adventure that promises to tantalize your taste buds and elevate your baking game. Prepare to impress your friends and family with this stunning fusion treat that looks like it came straight from a professional bakery!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Fusion
Serves: 12 sandwiches
Ingredients
- All-purpose flour - 2 cups
- Butter - 1 cup, softened
- Powdered sugar - 1/2 cup
- Chai spices (cinnamon, cardamom, ginger) - 2 tsp
- Dulce de leche - 1 cup
- Salt - 1/4 tsp
Instructions
- Prepare your ingredients and ensure all items are at room temperature, especially the butter for optimal mixing.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Sift together the all-purpose flour, chai spices (cinnamon, cardamom, and ginger), and salt in a separate bowl to ensure even distribution of spices.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Form the dough into a smooth ball, flatten into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the dough to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to approximately 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out uniform circles.
- Transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through for even baking.
- Remove from the oven and let the cookies cool completely on wire racks.
- Once cooled, spread a generous teaspoon of dulce de leche on the flat side of half the cookies.
- Gently sandwich the remaining cookies on top of the dulce de leche-covered cookies, creating a delicate sandwich.
- Optional: Dust the tops of the shortbread sandwiches with additional powdered sugar for an elegant finish.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper.
Tips
- Temperature is key: Ensure all ingredients are at room temperature for the smoothest, most consistent dough.
- Don't overwork the dough: Mix just until ingredients are combined to keep your shortbread tender and delicate.
- Chill the dough: The 30-minute refrigeration helps prevent spreading and creates a more structured cookie.
- Use a sharp, clean cookie cutter for uniform shapes that stack perfectly.
- Watch your baking time carefully - golden edges are the sign of perfectly baked shortbread.
- Let cookies cool completely before filling to prevent the dulce de leche from melting.
- For an extra touch of elegance, use a fine-mesh sieve to dust powdered sugar on top.
- Store in a single layer with parchment between to maintain the cookies' delicate texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 50mg
