I found this recipe on Myrecipes.com a few weeks back as part of their top shortbread recipes... I'm always intrigued by a cookie with a twist, and these Savory Spiced Shortbread really do have quite a twist. I have to say right off the bat, they're not really a dessert cookie - they're more like a soft, buttery shortbread-style cracker, but I just can't get enough of them...
Ingredients
3/4 cup butter, at room temperature
2 tablespoons sugar
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1 1/4 cups flour, plus more for rolling
Preparation
1. In a large bowl with an electric mixer (or in the bowl of a standing mixer fitted with a paddle attachment), beat butter and sugar until light and fluffy. Add salt, curry powder, cumin, black pepper, turmeric, and cayenne. Beat until well combined. Scrape down mixer and sides of bowl. Beat in flour until well combined.
2. Turn dough out onto a large piece of waxed paper on a flat surface. Using a lightly floured rolling pin, roll dough into a 2-in.-wide log about 12 in. long. Wrap in waxed paper and chill until firm, at least 1 hour and up to 2 days.
3. Preheat oven to 325° and set oven rack in middle position. Cut dough into 1/4-in.-thick slices. Lay slices at least 1/2 in. apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool on wire racks.
These shortbread melt in your mouth and leave a fabulously curried aftertaste - they are great served with cheese and fruit or the original author suggests pairing them with cocktails... I'm still not drinking (breastfeeding) but I could totally see pairing it with fine sipping cocktails, or a good red wine. I could also see using this as a lighter alternative to bread at a meal, perhaps with a good steak...
It's the start of a new month, so a new linky is up - please link up your favorite recipes to share:
