Pink peppercorn shortbread

Pink peppercorn shortbread


2 people made this

About this recipe: The pink peppercorns make this more of an 'adult' shortbread and give it a bit of a kick. They are great as a side to a chocolate mousse or a fruit fool and also go well with coffee or an after dinner gin and tonic!

KeithWilson Gloucestershire, England, UK

Makes: 2 dozen

  • 115g unsalted butter, room temperature
  • 5 tablespoons caster sugar
  • 2 tablespoons pink peppercorns
  • 1 teaspoon granulated sugar
  • 210g plain flour

Prep:20min  ›  Cook:12min  ›  Ready in:32min 

  1. Beat together the butter and caster sugar until smooth. I use a mixer but this can be completed by hand.
  2. Meanwhile combine the granulated sugar and pink peppercorns and crush using a pestle and mortar. I try to keep them relatively chunky but this is up to you.
  3. Start adding the flour to the butter-sugar mix a spoonful at a time until combined and like breadcrumbs. Add the peppercorns with the last of the flour.
  4. Work the mixture by hand into a ball, wrap in clingfilm and place in the fridge for 1 hour to chill.
  5. Preheat oven to 180 C / Gas 4.
  6. Lightly flour a clean surface and roll the mixture out to desired thickness. I do mine to 1/2 inch thickness. Cut into preferred shapes and place on a baking sheet lined with parchment.
  7. Bake in the oven for 12 to 15 minutes or until golden brown. Cool on a wire rack.
  8. Keep in an airtight container for up to a week.


You can dip them in melted chocolate and leave to set to make them extra special for a dinner party or food gift.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate