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.

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Ingredients

8-16 pieces

Volume Grams Ounces

1 1/2 cups 340 grams 12 ounces unsalted butter, very soft, plus more for pan
3/4 cup 90 grams 3 ounces confectioners’ sugar
2 ½ cups 312.5 gramsgram 11 ounces bleached all purpose flour
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon fine salt
3/4 teaspoon 3/4 teaspoon 3/4 teaspoon white peppercorns, coarsely ground
3/4 teaspoon 3/4 teaspoon 3/4 teaspoon black peppercorns, coarsely ground
3/4 teaspoon 3/4 teaspoon 3/4 teaspoon pink peppercorns coarsely ground
3/4 teaspoon 3/4 teaspoon 3/4 teaspoon green peppercorns coarsely ground
1-2 tablespoons 1-2 tablespoons 1-2 tablespoons white granulated sugar

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.

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.

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

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

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. Read The Finer Cookie’s post on how to cream butter and sugar here.

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

Finished shortbread dough in the prepared pan.

Using a small offset spatula, spread dough evenly into prepared pan, smoothing the top.

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.