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Gail Monaghan has made these curried shortbreads for years and even packaged and sold them for a time. They are delicious with a glass of Champagne, or at the end of a meal with fruit salad, ice cream or sorbet.Plus: More Appetizer Recipes and Tips

Gail Monaghan
August 2003

Gallery

Credit: © Miki Duisterhof

Recipe Summary

active:
10 mins
total:
2 hrs
Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.

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  • 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.

Make Ahead

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.

Suggested Pairing

A nonvintage Champagne will be light bodied and fruity enough to highlight the warm Indian spices in these savory shortbreads.

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