Chai-Spiced Tahini Shortbread
Recipe by Chef Heidi Fink
Heidi Fink

Chai-Spiced Tahini Shortbread

  • Prep time 20 mins
  • Cook time 1 hour 10 mins
  • Ready in 1 hour 30 mins
  • Yield 2 dozen

A refined, adult cookie. Crisp, buttery, and sandy, like a traditional French sablé cookie, with the beautiful aroma of chai spices. This shortbread is perfect for dipping in a cup of tea. The flavour of these cookies improve after a day or two. This recipe doubles easily.



  1. In a standing mixer fitted with the paddle attachment, cream butter with spices on medium speed until well blended. Add both sugars and mix again on medium speed until light and fluffy.
  2. Add the vanilla, tahini and salt; beat again until well mixed and fluffy. On low speed, stir in the flour until combined.
  3. Roll the dough into a round log, about 5 cm (2 inches) in diameter and 30 cm (12 inches) long. Wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.
  4. Preheat oven to 325 F / 160 C. Lightly butter two cookie sheets.
  5. Remove cookie dough from fridge and unwrap. Cut log into slices ½ cm (1/4 inch) thick. Roll cookies in toasted sesame seeds, if desired. Place cookies on the prepared cookie sheet, leaving at least 2 cm (3/4 inch) of space in between each cookie.
  6. Bake cookies, one sheet at a time, for about 7 to 10 minutes, until very lightly golden on the edges and cooked through the middle. Let set on cookie sheet for one minute before transferring to a cooling rack.
  7. Once completely cool, store shortbread in a cookie tin for up to 8 days.

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