CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Pink Peppercorn and Poppyseed Shortbread

  • Overview
  • Ingredients
    7 items
  • Directions

PINK PEPPERCORN AND POPPYSEED SHORTBREAD ✨
I know it’s not Christmas yet – but the sunshine has me in the mood to bake and celebrate. These little beauties are buttery, delicate, and DELICIOUS. Perfect to share with your favourite people… and definitely a recipe worth keeping or file for your festive baking later this year.

(Makes ±36 cookies)

250 g               butter (at room temperature)

135 g               castor sugar, plus extra for coating

30 ml               crushed pink peppercorns

50 ml               poppyseeds

220 g               cake flour

100 g               cornflour

1 ml                 salt

 

  • Preheat the oven to 160 °C. Grease a large baking sheet.
  • Cream the butter and castor sugar together. Add the crushed pink peppercorns
  • Sift the flour, cornflour and salt together. Mix in the poppyseeds.
  • Gradually add the dry ingredients to the creamed butter and sugar mixture to form a soft dough. Let the dough rest for 30 minutes in the fridge
  • Roll out on a lightly floured surface to about 4-5mm and cut or press out shapes.
  • Place on the prepared baking sheet and bake for about 12 minutes. The biscuits should be pale, not brown in colour.
  • Cool slightly and then roll the biscuits in the extra castor sugar.
  • Place on a wire rack to cool completely.