Savory Spiced Shortbreads

7 Reviews
ADD YOUR REVIEW
Annabelle Breakey
Total Time
1 Hour 30 Mins
Yield
Makes 36 crackers
December 2007
RECIPE BY Sunset

These buttery, curry-flavored shortbreads are perfect with cocktails—particularly those made with whiskey, bourbon or rye.

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

Nutritional Information

  • Calories 53
  • Caloriesfromfat 66%
  • Protein 0.5g
  • Fat 3.9g
  • Satfat 2.4g
  • Carbohydrate 4.1g
  • Fiber 0.1g
  • Sodium 104mg
  • Cholesterol 10mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per cracker.

Chef's Notes

The crackers keep up to 2 months in an airtight container.

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Ratings & Reviews

sarochka1's Review

sarochka1
November 05, 2012
While I have difficulty keeping these types of dough cool enough to roll well, these cookies are so good! I'll be making them again for my father-in-law this Christmas.

Cookess's Review

jalynnb
December 27, 2010
My son's Indian neighbor gave us these exotic cookies a few years ago. I had never tasted a shortbread this good. The earthy flavor is ecstatic. I looked for this recipe for a couple of years, and finally found it at myrecipes. It's a treasure. Like others said, the cookies are crumbly, so I store them in the freezer. But the flavor is well worth the delicate handling.

calvinzoe's Review

Cookess
December 14, 2010
These were awful! I followed the recipe and they turned out very crumbly. Definitely NOT portable - they would all break. The taste was off too. I had to throw the whole bunch away.

Christen0526's Review

portland
December 21, 2009
Oh my God! I am soooo excited. I have been trying to find this recipe for 2 years now! During the holiday season of 2007, I "thought" I saw this recipe in Verdugo Magazine (L.A.) but after many internet searches today, 2 yrs later, I finally found it, and see that it was in Sunset Magazine!!! Good gravy, what a nut I am! These cookies are so delicious - I made them at Xmas 2007 and I am glad to finally have this recipe back! Savory, spicy, crackery ~ do try them!

portland's Review

thewife
October 29, 2009
these wafers are excellent, easy to make, deep flavor, really short. I kept mine in the freezer until i was ready to bake...sliced and baked, what could be easier?

thewife's Review

Christen0526
December 02, 2008
These are simply sinful. With all that yummy butter, they just melt in your mouth. I made them for gifts last year; they were so good we ate a lot before they could leave our home. They are very crumbly, which prevent them from traveling well. They are fabulous, beautiful and exceedingly different.

jalynnb's Review

calvinzoe
May 03, 2010
N/A
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