Every chai needs a biscuit. This is a universal truth that transcends culture — from the Parle-G dipped into roadside cutting chai to the butter cookie alongside an English afternoon tea. These shortbread cookies are designed specifically for the purpose: buttery, crumbly, fragrant with the exact spices in your masala chai, and sturdy enough to survive a dip without disintegrating.
They are also eggless, making them suitable for vegetarian households — which is most of India.
Method
Step 1. In a large bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2 minutes with a hand mixer, or 4 minutes by hand with a wooden spoon.
Step 2. Add vanilla extract and mix briefly.
Step 3. In a separate bowl, whisk together the flour, cardamom, cinnamon, ginger, black pepper, clove, salt, and ground tea leaves (if using). The tea leaves add a subtle earthy depth and tiny flecks of colour — optional but recommended.
Step 4. Add the dry ingredients to the butter mixture in two batches. Mix until just combined — do not overmix or the cookies will be tough instead of crumbly.
Step 5. Roll the dough into a log about 5cm (2 inches) in diameter. Wrap in cling film and refrigerate for at least 30 minutes. This firms the butter and makes slicing clean.
Step 6. Preheat oven to 170°C (340°F). Slice the log into rounds about 1cm (1/3 inch) thick. Place on a parchment-lined baking tray, spaced 2cm apart.
Step 7. Bake for 18-20 minutes until the edges are just barely golden. The centres will look slightly underdone — they firm up as they cool. Do not overbake.
Step 8. Cool on the tray for 5 minutes, then transfer to a wire rack. They become perfectly crisp and crumbly once fully cooled.
Notes
- The ground tea leaves are a small but clever addition. Grind CTC tea to a fine powder in a spice grinder — about 1 tablespoon is enough for a batch. It adds an authentic chai flavour that spices alone cannot replicate.
- Storage: Keep in an airtight tin for up to 2 weeks. They actually taste better on day 2 once the spices have had time to develop.
- Variations: Roll the edges of the log in turbinado (raw) sugar before slicing for a sparkly, crunchy rim. Or press a whole cardamom seed into the top of each cookie before baking.
- These make excellent gifts. Stack them in a simple tin or jar — they look professional with almost no effort.
The best chai biscuit is one that tastes like it belongs in the chai. These do.