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Savoury Spiced Shortbread

Whether you’re a fan of whisky (Scoth) or whiskey (Irish) or bourbon or rye, you’ll find that these deliciously different biscuits are the perfect companion. Of course, they’re companionable with champagne or white wines, and all sorts of cocktails too, but we must allow that we find them particularly well-matched to whisky — just sayin’. Buttery and lightly curry-scented, ever so slightly sweet but mostly crisp and savoury, they’re delectable! They’re long keepers too, whether in an airtight container at room temperature, or well-wrapped in the freezer, so it’s easy to ensure there are always a few on hand. Nightcap anyone?

Savoury Spiced Shortbread

12 tbs. butter, at room temperature
2 tbs. sugar
1 tsp. salt
1 tsp. curry powder
½ tsp. ground cumin
½ tsp. freshly ground black pepper
¼ tsp. ground turmeric
¼ tsp. cayenne
1¼ cups all-purpose flour

In a large bowl with an electric mixer (or in the bowl of a standing mixer fitted with paddle attachment), beat butter and sugar until light and fluffy. Add salt and spices. Beat well until combined. Scrape down the sides of the bowl. Beat in the flour until well combined.

Turn the dough out onto a large piece of plastic wrap and form into a log about 2” thick and 12” long. Wrap tightly and chill until firm, at least 1 hour and up to 2 days.

Heat the oven to 325°F. Cut the dough into ¼”-thick slices. Lay slices at least ½” apart on parchment-lined baking sheets. Bake in the middle of the oven until set and just beginning to brown, about 12 minutes. Makes about 3 dozen.

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