Pink peppercorn shortbread

    32 min

    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!


    Gloucestershire, England, UK
    6 people made this

    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.

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