Pink Peppercorn Shortbread

These crumbly shortbread biscuits are very easy to make and make a great snack, particularly if you like a hint of heat!

Ingredients (makes c.24):

120 gram unsalted butter, room temp
225 gram plain flour
60 gram caster sugar
1 tablespoon (light flavour) // 2 tablespoon (medium flavour) // 3 tablespoon (strong kick) of pink peppercorns

Method:

1. Beat room temperature butter with sugar until creamy. Once done, add the flour in 4 parts, mixing each time. You should end up with breadcrumb like texture by the end after using your fingers to rub the ingredients together.
2. Use a pestle and mortar to crush the pink peppercorns into fine pieces. If you like stronger kick keep larger chunks as in the image.
3. Add peppercorns and bring mixture together in a ball and refrigerate for 1 hour. When forming the ball, you don’t want to knead it, you want to push it together, otherwise it will not be short and crumbly.
4. Roll 1cm thick and cut with a knife into rectangles / shape of your choice. Place on a lined baking tray and bake at 180C for 10-15 minutes until golden brown.
5. Leave to cool on a rack – this is when they will become hard.