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Author Notes: Someone has asked me for this recipe virtually every day since I invented it in the early ‘90’s. These piquant little shortbreads—sweet and savory, salty and spicy all at the same time and my most popular creation ever—were featured in Food & Wine and for sale in a chic little shop in Nolita until I couldn’t keep up with demand. - Gail Monaghan
Makes 50-100 pending size
- 3 sticks unsalted butter at room temperature
- 2/3 cup sugar
- 3 cups flour
- 2 1/4 teaspoons Kala brand West Indian curry powder
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons tumeric
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 350F.
- Cream the butter and the sugar until light and fluffy, approximately 5 minutes in a Kitchenaid. Scrape down occasionally with a rubber spatula.
- Meanwhile sift the flour together with all the spices (the rest of the ingredients on the list).
- Add the dry ingredients to the butter mixture and beat until blended, scraping the sides of the bowl as necessary.
- Divide the dough in half and roll each half between 2 pieces of waxed paper until 3/16 inch thick. Refrigerate at least 1/2 hour and up to 3 days. The dough can also be well wrapped and frozen at this point. Defrost to refrigerator temperature before proceeding.
- Roll the dough into logs 1 to 1 1/4 inches in diameter, chill until firm enough to slice, and cut into slices 1/8 to 3/16 inch thick. Bake on a parchment-lined baking sheet until slightly colored, about 10-12 minutes When done, cool on a wire rack. Store the biscuits in an air tight container for a week or much longer in the freezer.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
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