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.
African Peanut Soup with Grains of Paradise
This West African soup recipe combines sweet potatoes and peanut butter with Grains of Paradise. The flavors balance beautifully and are a wonderful showcase for this exotic spice. This mythical African spice has a mild …
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 …
Pink Pepper Cardamom Bars
Rhubarb is a perfect flavor combination with strawberries. To jazz it up, we added spices! Piney cardamom and lime zest accent and elevate the fruit base. Crunchy walnuts add texture and to the oat crumb …
Poudre Forte
Poudre Forte is a wonderful spice mix that was used throughout medieval Europe and is still used today by culinary recreationists. The actual components may vary, but poudre forte, or “strong powder,” is commonly based on …
Quatre Epices
Despite it’s name, which means “four spices” in French, this blend never seems to keep strict count on the number of its ingredients. Quatre epices can be used in both savory and sweet dishes. Often …
Leave a Comment