Recipe: Curried Cornmeal Shortbreads with Charnushka
These savory shortbreads feature heat from the curry and cayenne, sweet from the honey powder, and texture from the cornmeal and charnushka.
- 3/4 cup unsalted butter, at room temperature
- 2 Tbsp. honey powder (or sugar)
- 1 tsp. Zanzibar Curry Powder*
- 1 tsp. fine Himalayan pink sea salt
- 1/2 tsp. ground cumin
- 1/2 tsp. fine black pepper
- 1/4 tsp. ground turmeric
- 1/4 tsp. cayenne (optional)*
- 1 cup all-purpose flour
- 1/4 cup plus 2 Tbsp. cornmeal
- 2 Tbsp. charnushka*
*It’s fun to explore other curry blends to season this savory cookie, like Mild Yellow Curry Powder or Caribbean All-Purpose Curry Powder. Adjust or omit cayenne depending on desired heat level. Charnushka adds wonderful color, texture, and flavor; black sesame seeds could be used as a substitute for similar effect.
In the bowl of an electric mixer, beat butter and honey powder until light and fluffy. Add Zanzibar, salt, cumin, pepper, turmeric and cayenne. Beat until well combined. Scrape down sides of mixer bowl then add flour and ¼ cup cornmeal and mix until well combined. Turn dough out onto a large piece of wax paper on a flat surface and shape into about a 2-inch wide by 12-inch long log. Spread remaining 2 Tbsp. cornmeal and 2 Tbsp. charnushka on the wax paper surface and roll the log over the mixture to coat the outer surface of the log. Wrap log in wax paper and chill until firm, at least 1 hour; can be chilled up to 2 days in the refrigerator or up to 1 month in the freezer. Preheat oven to 325 and set oven rack in middle position. Cut dough into ¼-inch thick slices. Place slices at least ½-inch apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool completely on wire racks before serving. Cookies keep up to two months in an airtight container.