- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1 1/8 teaspoons mild curry powder
- 1 teaspoon fine sea salt
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
- Sift the flour with the curry powder, salt, paprika, turmeric, chili powder and black and cayenne peppers. Gradually add the dry ingredients to the butter and beat until blended.
- Scrape the shortbread dough out onto a sheet of plastic wrap or parchment paper and pat it into a log 1 1/4 inches in diameter. Pat the log into a rectangle and wrap it up. Refrigerate until firm, about 1 hour.
- Preheat the oven to 350°. Slice the dough 1/4 inch thick and arrange on 2 parchment-lined baking sheets. Prick the top of the shortbreads all over with a fork and bake for 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
The cooled shortbreads can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
A nonvintage Champagne will be light bodied and fruity enough to highlight the warm Indian spices in these savory shortbreads.