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Hazelnut shortbread bars with a chai glaze stacked on top of each other on a plate with a Christmas tree in the background

Hazelnut Shortbread Bars with Chai Tea Glaze

Author: Louisa Clements
5 from 1 vote
Make the perfect holiday dessert with this recipe for hazelnut shortbread bars with a chai tea glaze made from an easy homemade chai tea simple syrup.
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Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
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Servings: 16 squares


For Chai tea simple syrup:

  • 1 cup water
  • ½ cup sugar
  • 2 chai tea bags

For shortbread bars:

  • ¾ cup butter, at room temperature
  • ¾ cup icing sugar
  • 1 tbsp chai tea simple syrup
  • 1 ½ cups all purpose flour
  • cup chopped toasted hazelnut, divided

For glaze:

  • 2 tbsp icing sugar
  • 2 tbsp chai tea simple syrup


For chai tea simple syrup:

  • In a small pot bring water, sugar and chai tea bags to a boil. Cook, stirring frequently for 10-12 minutes until sugar is dissolved and liquid has started to reduce. Remove tea bags halfway through cooking to avoid them breaking apart. Remove from heat and cool completely.
  • Preheat oven to 350F and line an 8x8 baking pan with parchment paper.
  • Heat a small pan over medium heat, toast chopped hazelnuts until aromatic about 3-5 minutes.
  • Cream butter, icing sugar and cooled chai tea simple syrup together with a mixer at medium speed until light and fluffy, about 2 minutes. Lightly mix in flour and toasted hazelnuts.
  • Add ½ cup of chopped hazelnuts (reserving the rest for sprinkling at the end), and mix with hands until dough begins to clump together.
  • Pour dough into prepared pan, it will be loose and crumbly, don't worry! Using your hands, pack it down. Bake for 30-35 minutes or until fully cooked. Remove from oven and allow to cool about 10 minutes, carefully remove from pan to a wire rack and allow to cool completely, about an hour.
  • Meanwhile, make the glaze; whisk icing sugar with chai tea simple syrup.
  • Once shortbread bars are cool, remove from baking pan, drizzle with chai tea glaze and sprinkle with remaining hazelnuts. Cut into 16 equal squares.
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