Savoury Pink Peppercorn and Rosemary Shortbread
These shortbread cookies, courtesy of our own chef Laurence Viens, are prepared with a lightly crumbly, buttery dough, to which are added pink peppercorns for a floral touch and rosemary…
Instructions
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1
With the rack in the middle position, preheat the oven to 350ºF (180ºC). Line a baking sheet with a silicone mat or parchment paper.
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2
In a bowl, combine the flour, cornstarch and salt.
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3
In another bowl, cream the butter, icing sugar, pink peppercorns and rosemary with an electric mixer for 3 minutes. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients until smooth.
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4
On a lightly floured work surface, shape the dough into an 8-inch (20 cm) square. Cut the dough into 16 squares. Spread the squares out on the prepared baking sheet. Freeze at this point, if desired (see note).
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5
Bake for 18 minutes or until the bottoms and sides of the shortbread are golden. The shortbread will keep for 1 week in an airtight container at room temperature.
These shortbread cookies, courtesy of our own chef Laurence Viens, are prepared with a lightly crumbly, buttery dough, to which are added pink peppercorns for a floral touch and rosemary for herbal notes. Feeling generous? Pack them in a pretty box to share with loved ones.
