Directions

1. 1

   In the bowl of a stand mixer, beat the butter and Honey Powder together on medium until light and fluffy, 2 to 3 min.

2. 2

   Add the Caribbean Curry Powder, Mayan Sea Salt, Ground Cumin Seeds, Fine Black Malabar Pepper, Ground Turmeric, and Cayenne Chile Powder (if using). Beat until well combined. This savory cookie loves a little play — Mild Yellow Curry Powder works in place of the curry, and the cayenne can be adjusted or left out to suit your heat preference.

3. 3

   Scrape down the sides of the bowl, then add the flour and cornmeal and mix on low just until a soft dough comes together.

4. 4

   Tip the dough onto a piece of parchment, scatter the charnushka seeds across the surface, and gently knead them in.

5. 5

   Shape the dough into a log about 1½ inches across, wrap in the parchment, and chill for at least 1 hour.

6. 6

   Heat the oven to 325°F and line a baking sheet with parchment. Slice the chilled log into ¼-inch rounds and lay them on the sheet with a little space between each.

7. 7

   Bake for 14 to 16 min., until the edges are set and just turning golden. Makes about 20 shortbreads.

8. 8

   Lovely alongside a glass of dry sparkling wine, or stacked onto a cheese board with sharp cheddar and a sweet chutney.