Peppercorn Shortbread
- Details
Shortbread takes a walk on the wild side with a globe trotting parade of pepper- Vietnamese peppercorns, green peppercorns, grains of paradise and pink peppercorns. all make an appearance and lend their unique flavors to the mix. These cookies are easy and everything BUT boring. This short bread is spicy, sweet and has a kick that makes them perfect for dunking in something warm and creamy like your favorite Chai or some warm milk with turmeric.
Peppercorn Shortbread
Ingredients
- 1 cup flour
- 1/4 cup white sugar
- 2 teaspoons Vietnamese black peppercornground
- 2 teaspoons pink peppercorn ground
- 1/2 teaspoon grains of paradise ground
- 1/2 teaspoon green peppercorn ground
- 1/4 tsp of salt
- 1/2 cup butter (1 stick)
Icing
- 1 cup powdered sugar
- 1-1/2 tablespoons water
- 1 drop of food coloring
- 1 teaspoon corn syrup
- pink peppercorn, crushed, for decorating the top
Instructions
- Preheat oven to 325 degrees.
- Cream butter, spices, salt and sugar together. Add flour, and mix well. Pat into a shortbread mold and bake for about 20 minutes, until the top begins to brown. Cut or break apart short bread once baked.
Rolled Method
- If you want to use cookie cutters, wrap dough in plastic and refrigerate for 20 minutes. Roll out, cut into desired shapes and bake on a parchment lined cookie sheet for about 10 minutes - you want them to be golden brown on top.
- When done, remove from pan and let them cool on a rack.
Icing
- Mix all of the ingredients in a bowl with a whisk until smooth. Drizzle, dip or spread icing on cookies. Lay cookies on cooling rack until dry. Sprinkle with crushed pink peppercorns.
Vegan Richa’s Instant Pot Fried Rice
Fried rice is an easy satisfying meal and using an Instant Pot makes it even easier for days when we are short on time. It is also a great way to use up any leftover …
Roasted Quail Feast for Valentines Day
Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …
Cheddar Cheese Coins
Appetizers aren’t just for parties and gatherings. Whether you just want some snacks for watching tv or something to nibble on while catching up on that novel, this is the cookbook for you. The experts …
Khingal
We are so excited to feature Olia Hercules‘ new book Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond for our March Cookbook Club selection. Full of stunning photographs evocative of the region, this book …
Leave a Comment