Chai Tea Bag Cookies with Free Printable is a paid collaboration with Bostik. Everyone that knows me will testify to the fact that I love tea. So when I was asked to come up with a British craft I thought tea and why not combine my love of tea, crafting and cooking and bring you chai tea bag cookies with a free printable tag.
I love nothing more than afternoon tea and these tea bag shape Chai shortbread cookies are the perfect accompaniment. I mean I am forever dipping (or should that be dunking my biccies in my tea.
What
MATERIALS:
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- Paper
- Twine or string
- Stapler
- Blu Tack Blu Stick (UK Link/US Link)
- Tea bag tags printable
How to Make Chai Tea Bag Cookies
Print off your tea bag tags and cut them to size. (I used my Cricut Maker), but you can just use a printer and scissors.
I also added some blank ones so you could add your own message.
Tie the string through the teabag cookie and then secure the other end with a stapler on the back of the tag.
Then using glue stick to glue the tea tags together. I love how you can see exactly where you have placed the glue, but don’t worry it dries clear.
These are so cute and perfect to serve at a tea party.
What I love about these tea cookies is they are egg free and so simple to make. You don’t need a tea bag cookie cutter and you can add the holes for the thread with the end of a straw.
Chai Shortbread
Ingredients
- 125 grams butter Salted or add a piunch of salt (I find it brings out the flavour)
- 50 grams caster sugar
- 175 grams plain flour All purpose flour
- 1 tbsp milk
- 1 tsp chai tea
Instructions
Preheat oven 180’C/Gas mark 4.
Rub butter, caster sugar and flour together in a big bowl until it looks like breadcrumbs, I used to call this tickling with the boys. Now we just add it all to the food processor or mixer and pulse it at 5 second intavals.
Heat a small cup of milk and add the chai and allow to steep. Strain after 4 minutes.
Add a tablespoon of milk to your bread crumbs and knead for a minute or two until it forms a smooth ball of dough. Cover with plastic film and pop in the fridge for half an hour.
Turn onto a floured surface and roll out the dough until it's 1cm or 1/4 inch thick.
Cut out biscuit shapes using your template and put a hole with a straw in for the string.
Reshape the scraps and cut more shapes.
Place the biscuits on a baking tray lined with parcement paper or a silicone liner and prick with a fork.
Bake for 15 minutes before placing on to a wire rack to cool.
Recipe Notes
Store in a sealed container and keep in a cool, dry place. Shortbread will keep well for weeks but is also excellent after being frozen. If you plan to keep your shortbread for more than two weeks, I’d suggest freezing it.
Adaptations – You can use Earl Grey instead of Chai to flavour your milk – if so I would add a dash of vanilla extract to compliment the flavour.
Check out our other Shortbread Recipes
- Chocolate Shortbread
- Dinosaur footprint shortbread
- Tea flavoured Shortbread Recipe
- Shortbread star wands
- Chai Tea Bag Cookies with Free Printable
Next time I make them I will be dipping them in melted chocolate like these from Easy as Apple Pie.
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