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
50-100 pending size
sticks unsalted butter at room temperature
2 1/4 teaspoons
Kala brand West Indian curry powder
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.