Chamomile & Pink Peppercorn Shortbread Cookies

by

Drop

POSTED Mon, September 29, 2014

Serves

18

Total Time

60 MINS

Calories

85

Classic shortbread flavored with chamomile and pink peppercorns. To make your own unique version, you could substitute different dried flowers (like lavender, rosemary or rose).

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)softened

  • Sugar icon
    Sugar

    50 g (about 3 ⅞ tablespoons)

  • All purpose flour icon
    All purpose flour

    150 g (about 1 ¼ cups)

  • Cornstarch icon
    Cornstarch

    25 g (about 3 ⅛ tablespoons)

  • Chamomile flowers icon
    Chamomile flowers

    5 g (about 1 teaspoon)dried

  • Pink peppercorns icon
    Pink peppercorns

    2 g (about ⅞ teaspoon)ground

  • Sugar icon
    Sugar

    as needed

    METHOD


  • 1. Add unsalted butter and sugar to a clean large mixing bowl
  • 2. Cream together then set aside
  • 3. Add all purpose flour, cornstarch, chamomile flowers and pink peppercorns to a clean medium bowl
  • 4. Whisk until blended
  • 5. Transfer dry ingredients to dough
  • 6. Mix until dough forms
  • 7. Wrap with plastic wrap
  • 8. Chill in fridge - 30 min
  • 9. Pre-heat oven - 170°C
  • 10. Line a clean baking sheet with parchment paper
  • 11. Roll dough
  • 12. Cut
  • 13. Transfer dough to baking sheet
  • 14. Sprinkle with sugar
  • 15. Bake until light golden - 8 min, 170°C

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