Peppercorn Shortbread

Peppercorn Shortbread

December 17, 2016

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.

8-16 pieces

Instructions

Mise-en-Place the 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 300F 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.

 

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