"Dirty chai shortbread sandwiches!
Espresso shortbread w/ chai spiced butter cream. These little joys were one of my favourite biscuit sandwiches I've made yet"
Dirty Chai Shortbread Cookie Sandwiches
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Recipe Intro From 52weekscooking
Nothing dirty about these gorgeous cookie sandwiches!
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- Recipe Card
Prep time 30mins
Cook time 15mins
Serves or Makes: 12-14 sandwiches
Recipe Card
For the Espresso Shortbread
ingredients
- 9 tablespoons cold butter
- 1/4 cup caster sugar, plus extra for dusting
- 1 double shot espresso, cooled
- 1 teaspoon coffee extract
- 1 1/2 cups all-purpose flour
For the Chai Buttercream
ingredients
- 1/2 cup softened butter
- 1 3/4 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 5 heaping teaspoons chai powder, mixed with a splash of water to make a paste
Method
Step 1
Make the espresso shortbread: Preheat the oven to 375ºF. Beat the butter and sugar together until smooth. Add the espresso and coffee extract; mix well. Add the flour and mix until just combined, making sure not to overwork the dough.
Step 2
Roll the dough out on a lightly floured surface, until 1/4-inch thick. Use a 2-inch round cookie cutter to cut out cookies, then transfer to a lined baking sheet. Re-roll the scraps and repeat until you have as many cookies as possible.
Step 3
Transfer the baking sheets to the fridge to chill for 20 minutes.
Step 4
Dust each shortbread with caster sugar just before putting in the oven. Bake for 10-15 minutes, until light golden-brown. Remove from the oven and let cool on a wire rack for at least 1 hour.
Step 5
Make the chai buttercream: Beat the butter until very pale, light and fluffy. Gradually add the powdered sugar, 1 tablespoon at a time, until it is all incorporated. Add the vanilla bean paste and chai paste. Beat for 30 more seconds until combined. Adjust with more vanilla or chai if desired.
Step 6
Fill a piping bag with the buttercream. Pipe onto half the cooled cookies, then close each sandwich with another cookie. Refrigerate for 1-2 hours to help the buttercream firm up.