If you’re familiar with me you know I’m a tea drinker and my love of Chai. Funnily enough, my other favorite type of tea is just one letter different and that’s Thai tea. Now, in some ways its very similar. It’s a black spiced tea as well. However, I think Thai tea has a much stronger vanilla taste, and it also just has a certain flavor in it that I don’t know what it is, but it’s what makes it taste so wonderful.
When I buy it, I buy the good stuff that the Thai restaurants use. The packaging is not in English, so I’m guessing it’s Thai but that seems very uneducated to assume? It’s a big bag of loose leaf tea that makes a LOT of servings, so that is great. If you’re adverse or sensitive to them, there’s a lot of orange food coloring in it. I’m sure I could find some without it, but honestly it just wouldn’t be the same at that point.
So while I’m happy as a clam just enjoying my thai tea on it’s own, I wondered if there were other ways to enjoy that flavor. A cookie was my first thought for a vehicle because they are sweet and it’s a tea best enjoyed sweetened. I decided on shortbread as the main flavor in a shortbread is kind of a buttery vanilla, which wouldn’t take away from the flavor of the tea. Something like a chocolate chip cookie base would probably have too many competing flavors and muddle them all.
The result was perfect. You could both bite into one and know it was definitely shortbread, and also definitely thai tea. Perfection if you ask me.
- 187 g AP Flour
- 64 g Cornstarch
- 3/4 cup Unsalted butter
- 1/4 tsp Vanilla extract
- 2 tbsp Ground Thai Tea
- 2 1/2 tbsp water
- 100 g Granulated sugar
- pinch table salt
- Take loose leaf Thai tea and grind with pestle and mortar down to a fine powder. Use a fine mesh strainer to remove any larger pieces. Do not skip this, you do not want these big bits that are hard, as they will get stuck in your teeth or add an unpleasant texture to the cookies.
- Sift flour and cornstarch together at least once into a small bowl and add in pinch of salt.
- Add tea and 2 ½ tbsp water in the bowl of stand mixer, or bowl big enough for hand mixer. Add in softened butter and cream until combined. After combined, add in vanilla and sugar until mixed.
- Add in flour and mix until dough just comes together. Remove dough and place on parchment paper. Shape into a log form, either cylindrical or squared off (or any shape really). Using the sides of the parchment can be helpful in getting shape. Once dough is formed, wrap in plastic wrap (I wrap the plastic wrap around the parchment as well). Chill dough for at least one hour, but up to 24 hours.
- Preheat oven to 350F. Remove dough from refrigerator and slice into quarter inch slices. Place onto a parchment lined baking sheet and bake for about 18 minutes for slightly softer (but still firm) shortbread or 20-22 min for more crisp shortbread.