Spicy Shortbread Bites
Submitted by kellcomp
Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that’s totally unexpected and completely addictive.
YIELD
140 servingsPREP
30 minCOOK
15 minREADY
1 hrsForget everything you know about shortbread being sweet and dainty. These little bites flip the script.
Buttery dough gets laced with curry powder and cumin, then each log is rolled in a fiery coat of paprika, cayenne, and kosher salt before slicing into bite-sized rounds. They bake up golden, crumbly, and packed with warm spice that builds with every nibble.
Set these out at a cocktail party and watch people try to figure out what they’re eating. The answer is always “more, please."
Kitchen Tips
- The dough freezes beautifully for up to a week. Slice and bake straight from frozen when guests show up unannounced.
- Let the bites cool completely on the baking sheet before moving them. They’re fragile when warm but firm up as they cool.
- Handle the spice coating with care. That cayenne and paprika will coat your hands, so consider using gloves or a light touch when rolling the logs.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a small bowl, whisk together paprika, 2 teaspoons salt, and 1 teaspoon cayenne and set aside.
In a bowl with an electric mixer, beat butter with sugar until light and fluffy.
In another bowl, whisk together remaining ½ teaspoons salt, remaining ⅛ teaspoons cayenne, flour, curry powder, and cumin.
Beat flour mixture into butter mixture until just combined.
On a lightly floured surface, knead dough about 8 times, or until it just comes together. Divide dough into 4 equal pieces.
On a sheet of wax paper, roll each piece of dough into a ¾ inch thick log.
Sprinkle one quarter of spice mixture along the length of each log and roll in mixture to coat completely. Wrap each log in wax paper.
Freeze dough just until firm, 15 to 20 minutes.
Shortbread dough may be made 1 week ahead and frozen.
Before proceeding with recipe, remove dough from freezer and let stand about 15 minutes, or until slightly softened to facilitate slicing.
Remove logs carefully from wax paper and slice into ½-inch thick rounds. Place rounds ¼ inch apart on ungreased baking sheets and bake in batches in middle of oven 15 minutes, or until browned lightly.
Gently loosen shortbread bites with a spatula from baking sheet (do not remove from sheet) and cool completely.
Carefully transfer shortbread bites to a serving dish (they will be fragile) and serve as hors d’oeuvre.
Makes about 140 shortbread bites.
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