Pink Peppercorn Shortbread
The next time you're looking to impress your guests with a sophisticated treat, why not try your hand at baking pink peppercorn shortbread? With its delicate balance of flavours and visually stunning appearance, it's sure to be a hit at any gathering.
We love this recipe from "Tales from the Kitchen Shed".
When it comes to baking, the use of unique ingredients can elevate a simple recipe to a whole new level. One such ingredient that has been gaining popularity in the culinary world is pink peppercorn. But what exactly is pink peppercorn, and how does it transform a classic shortbread recipe?
What are Pink Peppercorns?
Contrary to their name, pink peppercorns are not true peppercorns, but rather dried berries from the Brazilian pepper tree. These berries have a delicate, fruity flavor with a mild peppery kick, making them a versatile ingredient in both savory and sweet dishes.
How do Pink Peppercorns Enhance Shortbread?
When added to a traditional shortbread recipe, pink peppercorns impart a subtle spiciness and a hint of citrusy sweetness. The vibrant pink hue of the peppercorns also adds a pop of colour to the buttery shortbread, making it visually appealing as well.
Special Instructions for Pink Peppercorn Shortbread
When incorporating pink peppercorns into your shortbread recipe, it's important to crush them lightly to release their flavours without overpowering the delicate nature of the shortbread. Aim for a balance of flavours, ensuring that the peppercorns complement rather than dominate the buttery richness of the shortbread.
So, the next time you're looking to impress your guests with a sophisticated treat, why not try your hand at baking pink peppercorn shortbread? With its delicate balance of flavours and visually stunning appearance, it's sure to be a hit at any gathering.
Ingredients
- 225 g softened butter
- 110 g caster sugar plus extra for sprinkling
- 225 g plain flour
- 110 g cornflour
- A pinch of sea salt
- ¾ teaspoon lightly crushed pink peppercorns plus extra for garnish
Instructions
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Add butter and sugar to the bowl and beat until creamed, which should take between one and two minutes depending on how soft your butter is and your mixer speed; number 4 to number 6 speed.
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Sift flour and cornflour into a separate bowl and then add half to your creamed butter and sugar. Start your mixer on slow (number 2 speed) to prevent the flour flying out of the bowl – mix for a few seconds. Add the remainder of the flour mix and crushed pink peppercorns, combine until it all comes together around the beater – about 1 minute.
Shape & bake your shortbread:
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Line a large baking tray with baking parchment and preheat your oven 300°F
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Place your dough onto a floured work surface. Roll out the dough to just less than 6 mm (¼ inch) thick. Cut the dough using a shaped cutter and then place your shortbread hearts on a baking tray.
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Bake in the oven until pale golden in colour. Depending on the size of your cutter, your Pink Peppercorn Shortbread Hearts will probably take about 15 to 20 minutes to bake.
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If the shortbread begins to turn brown before it is cooked, turn your temperature down by 10 ℃
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Remove from the oven and leave to cool on a wire rack before sprinkling with caster sugar and crushed pink peppercorns.
