. I wanted to think of something a bit out of the ordinary to do with them. This Pink Peppercorn Shortbread is slightly sweet and savory combination the works perfectly together. It goes really well with a dry rosé. data-pin-do=)
Pink Peppercorn Shortbread
April 23, 2018
My husband went to visit his friend who has a 6,000 acre ranch in Texas. He came home with these large pink peppercorns (I'm really glad that was the only thing he brought back!). I wanted to think of something a bit out of the ordinary to do with them. This Pink Peppercorn Shortbread is slightly sweet and savory combination the works perfectly together. It goes really well with a dry rosé.
- Prep: 15 mins
- Cook: 20 mins
- Yields: Makes 1½ to 2 dozen
Directions
1Preheat oven to 350° F.
2Put the cold butter in a bowl along with the two sugars and beat with an electric mixer until light and fluffy (may take up to 10 min).
3Turn the heat down to low and add the flour, salt, ¼ teaspoon of pink peppercorn and mix until just combined.
4Press the mixture into two 8" diameter cake tins, or in a large rectangle cake tin. Lightly crush the remaining pink peppercorn in a pestle and morter and sprinkle over the dough.
5Bake for about 20 - 25 minutes or until golden. Sprinkle with flaky sea salt. Cut into squares when cool.
Make Ahead
Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.
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