Who doesn’t like shortbread but I wanted to give it a bit of a twist and I was watching an American baking program and they put pink peppercorns in a dessert! This got me thinking about how and where I could use them in my baking.
Pink peppercorns are similar in flavour to black pepper, but milder, a tiny bit sweet and highly fruity. This works well with the buttery sweetness of the shortbread.
I have used Rodda’s Cornish butter in my shortbread and with shortbread the best butter you can afford will definitely make a difference to the taste.
I gave my eldest son one to try after I believed that I had perfected the recipe and his feedback was “I like it but I just don’t know whats going on”. They certainly do confuse the tastebuds!!!!
This could definitely be one of those “marmite” type recipes and I have found it very hard to describe the taste like my son but as he said they do taste nice!!!
If you do brave this recipe and can be more descriptive than me and my son let me know.....
To start cream the butter and sugar in a stand mixer, with a hand mixer in a large bowl or even just a wooden spoon and bowl.
When the butter is light and fluffy add the flour, cornflour and salt gradually until it is all combined and forms a soft dough.
Add in the crushed peppercorns and mix until they are incorporated through the dough.
On a floured surface roll out the dough to 1/2 cm thick and cut out approximately 20 biscuits.
Place the biscuits on the prepared trays, chill in the fridge for about 30 minutes, then bake for 25-30 minutes.
When they come out of the oven sprinkle with caster sugar and some more crushed pink peppercorns. Then allow to cool slightly before transferring to a cooling rack.
Pink Peppercorn Shortbread
Sarah’s Servings: 20
Sarah's skill: Easy
Baking time: 20-25 minutes
Ingredients:
200g Butter
100g Caster Sugar
200g Plain Flour
85g Cornflour
Pinch of salt
1 tsp crushed pink peppercorns
Extra peppercorns and caster sugar for decoration.
Method:
Line two baking trays with baking parchment.
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the peppercorns and mix.
On a floured surface roll the dough out to 1/2 cm thickness and cut out in heart shapes (approx 20 biscuits with 6cm cutter). Place on prepared trays and chill in the fridge for about 30 minutes.
Preheat oven to 180 degrees centigrade (160 fan) and
Bake for 20-25 minutes.
Remove from oven and sprinkle with caster sugar and more crushed pink peppercorns. Leave to cool slightly on the trays then transfer to a baking tray.
Equipment Used
Sarah’s extra slice......
You can use any shaped cutter but I used the hearts as I think they look nice with the pink peppercorns.
Always use a good quality butter when making shortbread it really makes a difference to the taste!