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Masala chai spiced rye shortbread

Masala Chai Spiced Rye Shortbread

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24
Author Domestic Gothess


  • 100 g (¾ cup + 1 slightly rounded tbsp) plain flour
  • 80 g (⅔ cup) rye flour
  • 120 g (½ cup) cold unsalted butter, cubed
  • 60 g (⅓ cup) caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • tsp ground star anise
  • the contents of 1 English breakfast tea bag
  • demarera sugar for sprinkling


  • Combine the flours in a large bowl and add the butter, rub in until the mixture resembles breadcrumbs. Stir in the sugar, spices and tea then bring the dough together, kneading very lightly until the dough is smooth, don't overwork it. You can also use a food processor if you prefer.
  • Line two baking sheets with greaseproof paper or silicone liners. Roll the dough out on a lightly floured surface or between a couple of sheets of clingfilm to roughly 5mm thick. Cut out your desired shapes, re-roll any trimmings and cut out more biscuits. If the dough becomes too soft, wrap it in clingfilm and pop it in the fridge to chill for a bit.
  • Place your biscuits slightly spaced apart on the baking sheets, sprinkle with demarera sugar, then place the trays in the freezer for 15 minutes or so while you heat the oven to 180C/350F/gas mark 4.
  • Bake the biscuits for 10-12 minutes until slightly golden, then transfer to a wire rack to cool.