Who says Valentine’s Day has to be sweet? Why not make it spicy instead? Or hey, why not a little of both! With February 14 around the corner, perhaps some of you are thinking about skipping the prix fixe Sweetheart Dinner menus at your local packed restaurants and opting instead for a romantic evening at home. If so, here’s a recipe that might be right up your alley: Chilli Biscuits. A savory cookie, the flavors are subtle, you’ll know it’s shortbread, but it has a unique taste that is familiar yet different at the same time.  These have a touch of sugar, a touch of salt, and a couple of Indian ingredients…keep reading below to find out what they are! These are great on their own, they have quite a mild flavor, and pair well with a high-personality craft beer or glass of wine, with a strong cheese, or even a spot of tea. What better way to keep Valentine’s Day interesting?

When my mom was married in India in 1969, her sisters and cousins penned a number of homemade recipes in small ruled notebooks like this one, which she took with her to Canada. This chilli biscuits recipe was one of them.

Chilli Biscuits

Ingredients

• 1 cup all-purpose flour
• 4 tablespoons butter cut into cubes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon red chilli powder or cayenne powder
• 1 tablespoon fresh kari patha leaves (curry leaves), finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 1-2 tablespoons of plain yogurt (to touch, especially if dough is too dry)

Preparation

1. Preheat oven to 350F.
2. Sift the flour, salt, and baking powder into a medium-sized bowl
3. Add butter and mix to combine. Add sugar and mix again
4. Add the red chilli powder, kari patha leaves, and fresh cilantro, and knead the mixture into a soft dough — if they mixture is dry, add the yogurt a little at a time until the dough is soft.
5. Roll the dough onto a 1/8″ cutting board or sheet. Using a heart-shaped cookie cutter, cut into shapes.
6. Place biscuits onto a baking sheet and bake for 15 minutes.

Fresh kari patha leaves (curry leaves) and dry red chillis turn this traditional shortbread into something familiar and different at the same time