Chamomile & Pink Peppercorn Shortbread Cookies
Serves
6
Total Time
55mins
Calories
254
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).
- Unsalted butter100 gsoftened
- Sugar50 g
- All purpose flour150 g
- Cornstarch25 g
- Chamomile flowers5 gdried
- Pink peppercorns2 gground
- Sugaras needed
Ingredients
- 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 and whisk until blended
- 4. Transfer dry ingredients to the wet and mix until dough forms
- 5. Wrap with plastic wrap
- 6. Chill in fridge - 30 min
- 7. Pre-heat oven - 170°C / 340°F
- 8. Line a clean baking sheet with parchment paper
- 9. Roll the dough and cut out rectangle cookies
- 10. Transfer cookies to the baking sheet and sprinkle with sugar
- 11. Bake until light golden - 8 min, 170°C / 340°F
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
