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Years ago while I was searching online for muruku cookies (well if it ever exists), I stumped upon this interesting recipe on Epicurious.com. I saved it to my “baking adventure” list, but never really get to it until recently– when I was looking for new cookies ideas for my upcoming Chinese New Year bake.

This cookies is pretty easy and simple to make. The coriander flavor is mild but I can’t really taste curry flavor. Maybe next time I’ll increase the amount of both… I added curry leaves (I just love the aroma of curry leaves!) for more flavor. The texture is very similar to Chinese Walnut Cookies 核桃酥– very shorty. The savory flavor and bits of curry leaves does take away some richness of the typical shortbread cookies. Just like my other shortbread cookies, I made these cookies bite size due to its richness– perfect to go with a cup of tea! Don’t be fooled by its meh look– the flavor is a bomb and will get you hooked!

Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅

Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅 (adapted from Epicurious.com– Curry Coriander Shortbread Cookies, makes 100 pieces)

Ingredients:

2 tsp ground coriander– see note below
1 1/2 tsp curry powder
20 fresh curry leaves– very finely chopped
1 cup (2 sticks) unsalted butter– soften
1/2 cup sugar
1 tsp salt
1 tsp vanilla extract
1 3/4 cup flour

1 beaten egg for egg wash

Method:

  1. In a clean dry pan, toast ground coriander at medium heat with a spoon for a couple of minutes, until the aroma comes out. Remove from heat, and repeat the process with curry powder.
  2. Combine Coriander, curry powder and flour. Set aside.
  3. In a large mixing bowl, whisk butter and sugar until fluffy. Add in salt, vanilla extract and curry leaves. Stir to blend well.
  4. Add flour mixture to butter mixture. Use a silicon spatula to blend well (mix and press down motion), until no visible dry crumbs and forms a soft dough.
  5. Take a small portion of the dough and roll to a ball of 1 inch diameter. Repeat with remaining dough.
  6. Place balls on a lined baking pan, 2 inches apart (Cookies will spread after baking). Press down the balls to form a disc of 1 1/2 inch diameter. Brush with egg wash.
  7. Bake at 350 F oven for 15-20 minutes, until golden brown. Cool on the pan for 5 minutes then transfer to cool on a rack. Store in air tight container.

Regina’s Note:

  • Coriander: if whole Coriander seeds is used, grind the seeds in coffee grinder or spice grinder before toasting in pan.
  • Flavor: the flavor of curry powder and coriander is mild. Increase the amount of both for stronger flavor. Next time try adding 1 tsp of toasted cumin seeds for layers of flavors.
  • Egg wash: to use up the egg wash, I brushed the cookies twice– first time before baking, and second time after 15 minutes in the oven.
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This is a new recipe I tried for my 2012 Christmas bake. I was hoping for a dark rich chocolate flavor with tangy tart cherry bites, but my shortbread turned out not chocolate-y enough both for the look and flavor, and the cherries were dried… maybe I baked it too long or the temperature was too high?… Anyhow, my recipe this time is a little messy with note-to-self’s everywhere. I need to fine tune the recipe, so there will be Cherry Chocolate Shortbread Bars version #2… 🙂

Cherry Chocolate Shortbread Bars

Cherry Chocolate Shortbread Bars

Cherry Chocolate Shortbread Bars

Ingredients:

2 sticks (4oz each) unsalted butter– soften
1 cup icing sugar
2 cups flour– maybe down to 1 1/2 cup?
1/4 cup unsweetened cocoa powder– maybe up to 1/2 cup?
2 tbsp dry whole milk powder
1 tbsp tapioca starch– maybe skip?
1/2 tsp salt
1 cup dried cherries– coarsely chopped

Method:

  1. Preheat oven to 350°F. Line a small jelly roll pan with parchment paper.
  2. Cream butter and sugar until smooth. Combine flour, cocoa powder, tapioca starch and salt in a bowl.
  3. Turn mixer speed to low, gradually add in flour. Mix to combine ( maybe better if mix with fingers like making pastry for Malaysia pineapple cookies?). Add in dried cherries. Stir to mix well. Form a dough.
  4. Roll the dough between two sheets of plastic wrap to the size of jello roll pan. Transfer dough to the pan, adjust to fit the pan evenly. Use a fork to prick the top. Bake for 30 minutes.
  5. Cool in the pan on a rack completely. Drizzle top with melted chocolate (extra) if desired. Remove from the pan, cut into cookie bar sizes. Store in air tight container.

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