-
Makes
50-100 pending size
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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.