Rate this post
Dirty Chai Shortbread Cookie Sandwiches
Recipe Intro From 52weekscooking
Nothing dirty about these gorgeous cookie sandwiches!
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 -@52weekscooking


Prep time 30mins
Cook time 15mins
Yield: Serves or Makes 12-14 sandwiches
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).

For the Espresso Shortbread


  • 9 tablespoons cold butter
  • 1/4 cup caster sugar, plus extra for dusting
  • 1 double shot espresso, cooled
  • 1 teaspoon coffee extract
  • 11/2 cups all-purpose flour

For the Chai Buttercream


  • 1/2 cup softened butter
  • 13/4 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 5 heaping teaspoons chai powder, mixed with a splash of water to make a paste


  • 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.

Sign up for our newsletter!
We'll deliver cooking,
baking & drink making recipes
directly to your inbox.