Chamomile & Pink Peppercorn Shortbread Cookies
Serves
18
Total Time
1hrs
Calories
85
Classic shortbread flavoured with chamomile and pink peppercorns. To make your own unique version, you could substitute different dried flowers (like lavender, rosemary or rose).
- Unsalted butter
100 g (about ½ cup)softened
- Sugar
50 g (about 3 ⅞ tablespoons)
- Plain flour
150 g (about 1 ¼ cups)
- Cornflour
25 g (about 3 ⅛ tablespoons)
- Chamomile flowers
5 g (about 1 teaspoon)dried
- Pink peppercorns
2 g (about ⅞ teaspoon)ground
- Sugar
as needed
INGREDIENTS
- 1. Add unsalted butter and sugar to a clean large mixing bowl
- 2. Cream together then set aside
- 3. Add plain flour, cornflour, 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
