Chai Shortbread Cookies

Chai shortbread cookies

Ingredients:

2 tsp The Royal Emperor’s Chai (blended)
1/2 tsp baking powder 
1 cup whole wheat flour
½ cup butter
¼ cup sugar
¼ tsp salt

Icing:

½ cup sugar
¼ tsp ground cinnamon
1 tbsp water

Method:

Preheat oven to 180°C (350°F).
Add the butter and sugar in a large bowl and blend it until smooth (using a mixer or a whisk). 
Add flour, baking powder, blended chai and salt to the bowl.
Continue to mix until well blended. The soft dough will be crumbly and soft.
Roll out the dough on a lightly floured surface until the desired thickness (ideally ¼ inch thick).
Using a cookie cutter, cut the dough into the desired shape and place it on the parchment paper on the baking tray.
Bake for 15 to 20 minutes, or until slightly golden in colour.
Remove from the oven and let the cookies cool completely on a cooling rack.
Once cooled, whisk together icing ingredients in a bowl until smooth and brush it lightly on the cookies.
Let it cool for few minutes and enjoy!