Chai lattes have taken the western world by storm, although most takeaway chai's we buy are a little short of the beautiful spices found in Indian chai tea, made with pepper, ginger, cinnamon, cardamom, nutmeg, and cloves.
I found a recipe online for chai shortbread, using all of the traditional spices, but in biscuit form - yum, yum.
This is an adaptation of that recipe, with gluten and dairy free ingredients, increasing the spice quantities, and adding nutmeg and ginger.
And of course, for the added nerd factor, I've used Star Wars cookie cutters (purchased from eBay); Yoda, Chewbacca, R2D2 and C3PO.
¾ cup powdered sugar (I used a gluten free icing sugar mix)
10 tablespoon diary free butter, softened (I used Nuttelex)
1 tablespoon iced water
Mix dry ingredients together with a wooden spoon. Mix sugar and butter together thoroughly using an electric mixer, or spoon. Gradually mix together the dry mixture with butter mixture until just combined. Add iced water to dough, use a little at a time, you may find you don't need to use an entire tablespoon.
Cover your cookie dough (you can use plastic wrap, but I use a plastic container that I can wash and reuse) and pop in the fridge (or freezer if you're impatient like me!) until firm. Remove from the fridge/freezer, preheat your oven to 180°c, and line a baking tray with baking paper. Prepare a rolling surface with plain flour, roll out your dough with a floured rolling pin, and cut out your cookies with your cutters.
Transfer to baking tray, and bake for 10 minutes.
• Leave to cool on wire rack for 5 minutes before devouring.