Curry Leaf and Cumin Dodgers by Antony Amourdoux

Method

1. For the Sable:

   In a pan on medium heat, heat the butter till it melts and becomes light golden in colour. Add the curry leaf stalks fully and let the butter simmer to light brown colour. Run the butter through a filter and let it chill in the fridge.

2. Preheat the oven to 210'c/ 190'c Fan. Line a baking sheet with parchment paper or a silicone mat. With a handheld mixer or stand mixer beat the butter and sugar together on medium speed until light and fluffy - about 1min.

3. Add 2 egg yolks and the vanilla extract and mix on medium speed until they're incorporated. Stop to scrape the bowl with a rubber spatula before resuming the mixing. Add the rest of the ingredients in and mix on low speed just until the dough starts to clump together.

4. Lightly flour the counter before placing the mass of dough onto it. Shape the dough into a big ball. Then sprinkle flour on top of the dough before using a rolling pin to roll the dough out. As soon as the dough starts sticking to the pin, sprinkle a pinch of flour on the dough, then resume rolling. Roll the dough out until it's approx ¼" thick.

5. Use medium round cookie cutters to cut out round cookies from the dough. Use a sharp-edged spatula to transfer the cookie rounds onto the baking sheet. I made small leaf like incisions on 6 cookies for the drama, place 12 cookies on the parchment paper, spaced out from each other.

6. Bake the cookies for 12-15 mins, until they're a deep golden colour. Transfer the cookies to a wire cooling rack to cool completely.

7. For the Jam:

   Combine all ingredients in a heavy medium saucepan, bring to a boil over medium heat, stirring often.

8. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 25-30mins. Taste and adjust seasoning, then cool.

9. To assemble, sandwich the biscuits and use your artsy flare.