White Chocolate & Pink Peppercorn Shortbread
Peppercorns don’t have to be used to season savory dishes, come with me and see the softer side of pepper.
Pepper is one of the world’s most known seasonings and most people couldn’t imagine a flavorless life without it. However, pepper is usually reserved for savory dishes and never considered for delicious desserts. Well, times have changed and pepper is no longer cast aside. With the younger and sweeter Pink Peppercorn, pepper can be included into many sweet dishes and that includes these simple yet scrumptious shortbread.
White Chocolate and Pink Peppercorn Shortbread
1 cup of unsalted butter, room temp
¾ cup of granulated sugar
1 tsp vanilla
1 TBSP pink peppercorns, crushed
2 ½ cups of All-Purpose flour
¼ tsp kosher salt
Topping
½ cup white chocolate, melted
In a stand mixer, cream together butter, sugar, vanilla extract. Add flour and mix well until dough is smooth. Roll into a rectangle log and wrap with cling film. Chill the dough in the fridge for 1 hour.
Preheat the oven to 300°F and line two baking sheets with parchment paper
Cut the log to make 1” sized shortbreads, you should get about 2 dozen or 24 cookies. .
Bake for 25-30 minutes. Once lightly browned, let them cool on pans for 5 minutes. Then cool completely on a wire rack.
Once cooled, melt the white chocolate in a double boiler or in the microwave. Drizzle the white chocolate over the cooled shortbread. Leave the shortbreads at room temperature until the white chocolate has set and hardened.
Enjoy your delicious shortbreads with a piping hot cup of tea.