PEPPERCORN SHORTBREAD

 

December 17, 2016

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Shortbreads with four varieties of peppercorn sits deep within the niche of The Finer Cookie. The confectioners' sugar makes these shortbreads crumble and dissolve in your mouth. You'll notice the sweetness first, then you'll feel the pepper approaching, poking you for another bite. Don't be afraid. They are gorgeous with a cold drink and you'll wonder why you haven't tried these shortbreads? before.

Today, I am joined by a group of talented bloggers from the Sunday Supper Movement in participation with Spice is Nice and Some Like it Hot event. Below you'll find a collection of delicious spicy and hot recipes. I'm very proud to contribute this Peppercorn Shortbread recipe to this event.

BTW, I've adapted this recipe slightly from one that I found on Martha Stewart's site. Get the orginal recipe here.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

8-16 pieces

Print Recipe

Grams

Ounces

Volume

Instructions

MIS-EN PLACE SHORTBREAD DOUGH

  • Preheat oven to 300F degrees, with rack in center.
  • Lightly butter a 10-inch springform pan, and set aside.
  • Cut a piece of parchment to fit the bottom of the springform pan and butter it too. Set aside.

Preparing the springform pan.
Preparing the springform pan.

  • Stir together flour, salt, and 1/2 teaspoon of each ground peppercorn; set aside.
  • Put butter and confectioners' sugar into the bowl of an electric mixer fitted with the paddle attachment,
  • Crush the 4 peppers and set aside 1 tsp into a smaller bowl.

Crushing the 4 different peppercorns.
Crushing the 4 different peppercorns.

  • Mix the 2 tbsp of sugar into the 1 tsp of peppers.

Mixing sugar into the remaining pepper.
Mixing sugar into the remaining pepper.

  • Combine the flour, salt and remaining 2 tsp ground pepper in a separate bowl and set aside.

The flour mixture.
The flour mixture.

ASSEMBLING THE SHORTBREAD DOUGH

  • Using a hand mixer or a stand mixer, on medium speed, beat the butter and powdered sugar until fluffy and very light in colour, about 2 minutes, scraping down sides of bowl as needed.

Creamed butter and confectioners sugar.
Creamed butter and confectioners sugar.

  • Reduce speed to low and gradually add the flour mixture until all the dry particles have disappeared.

Finished shortbread dough in the prepared pan.
Finished shortbread dough in the prepared pan.

Smoothed shortbread dough in the prepared pan.
Smoothed shortbread dough in the prepared pan.

BAKE THE SHORTBREAD at 300F for just over one hour

  • Bake at 300??F until shortbread is golden brown, about 1 hour and 10 or 20 minutes.
  • Transfer pan to a wire rack.

COOLING THE SHORTBREADS

  • Immediately sprinkle with granulated sugar and reserved 1/4 teaspoon of each ground peppercorn.
  • Remove springform; let shortbread cool completely.
  • Cut into wedges.

The shortbread out of the pan and cooling.
The shortbread out of the pan and cooling.

TAGS:  shortbread   spicy       LABELS: Quick and Easy  Savoury 

Comments

11 Comments

Renee   2017-01-04

A glass of milk? I'd make these to kick off a cocktail party.

Renee @ReneesKitchenAdventures   2017-01-04

This sounds amazing. I've used peppercorns in pumpkin bread and it was awesome, so I know this recipe must be good!

Sarah Ozimek   2017-01-04

I recently discovered black pepper in shortbread and fell in love! Yours look wonderful!

Monica   2017-01-04

This looks amazing...your photos are gorgeous! I can't wait to try this...

Kimberlie 2017-01-04

I hope you do try them. They're delicious.

Maria   2017-01-04

Another home run Kim! Very creative... love the flavor combinations. Thanks for sharing :)

Kimberlie 2017-01-04

Thank you Maria!

Ashleigh @Dash of Evans   2017-01-04

This sounds SO tasty! I would love these for a movie night at home when I crave something savory and sweet! Great recipe :)

Kimberlie 2017-01-04

Movie night! Cookies for Movie Night! Love it. Thanks for visiting and leaving your comment.

Rick   2017-01-04

I can vouch for the taste! I think I ate them all.

Kimberlie 2017-01-04

You did. I watched.

Denies Wright   2017-01-04

I love this idea! Well first of all I love anything you can call a cookie but I really like the different types of peppercorns. Crushed black pepper has a great taste on it's own and I bet with the sweetness it's unbelievable. Can't wait to try it....(thought I'm a lousy baker).

Kimberlie 2017-01-04

Thanks Denies! This is unbelievably delicious, and trust me, it's a very easy cookie to make. Basic ingredients, no fancy equipment. You've got what it takes. The photo tutorial will help guide you, and remember you can always contact me if you get stuck. I'm always available.

Caroline   2017-01-04

What a fun idea - look great!

Kimberlie 2017-01-04

Thanks Caroline. They are as delicious as they look! If you like sweet hot, then you won't be disappointed.

Liz Berg   2017-01-04

So pretty with all the different colors of peppercorns! And such a fun idea, too!

Kimberlie 2017-01-04

Thank you Liz! Thanks for stopping by.

shelby   2017-01-04

This is a great combination! I love a buttery shortbread and the peppercorns are a great addition to give them a little kick!

Kimberlie 2017-01-04

Yes Shelby. The kick sneaks up on you slowly. Then you want another bite!

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PEPPERCORN SHORTBREAD

8-16 pieces

Ingredients
Instructions

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