- Home
-
About Us
-
Spices & Salts
- Teas
- Top Sellers
-
Gifts
- Recipes
- Events
Recipe, introduction and photos reprinted with permission from, 'A Good Day to Bake: Simply Baking Recipes for Every Mood' by Benjamina Ebuehi.
I’m usually drawn to pink peppercorns because of that beautiful hot pink color. I’ve found myself using them a lot more in my baking rather than cooking, as they bring such a sweet, fruity spiciness that isn’t as brash as other peppers. The little nuggets of chewy, crystallized ginger also come with their own gentle heat that really warms up these butter-laden biscuits. I like these on the chunkier side, but you can slice them thinner and bake for a couple of minutes less for something more crisp.
Makes 16-20
2 teaspoons pink peppercorns
3/4 cup plus 2 tablespoons (200g / 7oz) salted butter, softened
1/2 cup (100g / 3½ oz) granulated sugar
2¼ cups (300g / 10½ oz) all-purpose flour
1/2 teaspoon ground ginger
3 tablespoons (40g / 1½ oz) crystallized ginger, finely chopped
3 tablespoons granulated sugar, for coating
1 egg white, for brushing
Grind your peppercorns until fine using a pestle and mortar.
Use a stand mixer or electric whisk to beat together the butter, sugar and ground peppercorns for 3–5 minutes on medium-high speed until pale and fluffy. Stop and scrape down the sides of the bowl every so often. Reduce the mixer speed to low and add the flour and ground ginger, followed by the crystallized ginger. Beat briefly until just combined – you don’t want to overmix here as the shortbread will come out tough.
Turn the dough out onto a clean work surface and divide in half. Roll each half into a thick sausage, wrap in plastic wrap and chill in the refrigerator for at least 2 hours or until completely firm.
Preheat the oven to 350°F (180°C/160°C fan/gas mark 4) and line two baking sheets with baking paper.
Pour the granulated sugar into a large, shallow dish or onto a piece of baking paper. Unwrap each log of dough and brush the outside with the egg white, then roll each log in the sugar to coat. Use a sharp knife to slice the dough into rounds, about ½in (1cm) thick. Arrange them on the baking sheets, spacing them (2.5cm) apart. You may need to bake them in batches.
Bake the cookies for 14–18 minutes until the edges just start to brown. Let them cool completely before eating.
Comments will be approved before showing up.
Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
