4 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons sugar
2 tablespoons plain full-fat yogurt
10 fresh curry leaves, finely chopped
1 small serrano chile, stemmed and minced
1/4 cup finely chopped cilantro leaves
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 ounces sharp cheddar, finely shredded (1 cup)
Fleur de sel, for sprinkling (optional)
How to Make It
In a medium bowl, using a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the yogurt until well combined, then beat in the curry leaves, serrano, cilantro and kosher salt. Using a wooden spoon, fold in the flour and cheese until the dough just comes together. Turn the dough out onto a work surface and press into a ball. Roll the dough into a 1 1/2-inch-thick log, wrap tightly in plastic and refrigerate until firm, about 1 hour.
Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. Slice the dough into 1/4-inch-thick rounds and arrange them 2 inches apart on the prepared baking sheet. Bake for 18 to 20 minutes, until firm and golden around the edges; rotate the pan halfway through baking. Transfer the shortbread to a rack and sprinkle with fleur de del, if using. Serve warm or at room temperature.
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