Cream together the butter and sugar until light and fluffy. Mix in the Chai Spices drops.
Sift in the flour and roughly combine. Using your hands, bring the mixture together to form a dough. Wrap in clingfilm and refrigerate for 10 minutes. This helps easy rolling.
Remove from the fridge, roll out on a floured surface to around 3-5mm in thickness.
Using a cookie cutter, cut out your biscuit shapes. Place on a greased and lined baking sheet.
Bake for around 12-14 minutes.
Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Note: Don’t let your biscuits brown too much (a little golden tinge around the edges is fine). If you find they’re over-browning, turn your oven down and bake on the bottom rack for a little while longer.