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Pink Peppercorn Shortbread Hearts

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Spiced Pink Peppercorn Shortbread Hearts are a  rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make!

Pink Peppercorn Shortbread - A rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make !

Shortbread is one of my favourite biscuits to bake, especially when I make them every Christmas as gifts. Although I love the buttery taste of shortbread, I do like to add a flavour every now and again.

Pink Peppercorn Shortbread - A rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make !

This year I had some pink peppercorns leftover from a sauce I made where the I felt the more delicate flavour of the ‘pink pepper’ was preferable to the more usual black pepper.

Bearing in mind the flavour of the pink peppercorns, I thought they would bring a subtle spicy twist to a shortbread – mild but still delivering a gentle peppery kick. Despite appearing very much like peppercorns, these little pink beauties aren’t actually a pepper at all but are the dried berries of the Brazillian Pepper Tree. Don’t they look so pretty ?

Pink Peppercorn Shortbread - A rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make !

These Pink Peppercorn Shortbread Hearts are delicious on their own but I’m going to serve them with a creamy lemon posset for a Valentine’s Day dessert, I reckon OH will love it. I’ll report back and let you know how it goes. Have you got any culinary plans for Valentine’s Day this year ?

Pink Peppercorn Shortbread - A rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make !

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Pink Peppercorn Shortbread on a wooden table with a jar of peppercorn and sugar sprinkler.
Pink Peppercorn Shortbread in a bag and in a pile with a jar pink peppercorns and a cookie cutter.

Pink Peppercorn Shortbread Hearts

A rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make !
5 from 7 votes
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Course: Afternoon Tea, Baking, Biscuits
Cuisine: British
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
Calories: 109kcal
Author: Sarah James

Equipment

  • Stand Mixer fitted with paddle attachment – I used my KitchenAid
  • Rolling Pin
  • Cookie cutter
  • Baking tray lined or greased

Ingredients

  • 225 g softened butter
  • 110 g caster sugar plus extra for sprinkling
  • 225 g plain flour
  • 110 g cornflour
  • A pinch of sea salt
  • ¾ teaspoon lightly crushed pink peppercorns plus extra for garnish

Instructions

Stand Mixer:

  • Add butter and sugar to the bowl and beat until creamed, which should take between one and two minutes depending on how soft your butter is and your mixer speed; number 4 to number 6 speed.
  • Sift flour and cornflour into a separate bowl and then add half to your creamed butter and sugar. Start your mixer on slow (number 2 speed) to prevent the flour flying out of the bowl – mix for a few seconds. Add the remainder of the flour mix and crushed pink peppercorns, combine until it all comes together around the beater – about 1 minute.

By hand:

  • Cream the butter and sugar.
  • Add the flour and cornflour in 3 or 4 batches adding the crushed pink peppercorns with the last batch, mix until the dough comes together. Don’t overwork it.

Shape & bake your shortbread:

  • Line a large baking tray with baking parchment and preheat your oven to 170℃/150°C fan/ 300°F/Gas Mark 3.
  • Place your dough onto a floured work surface. Roll out the dough to just less than 6 mm (¼ inch) thick. Cut the dough using a shaped cutter and then place your shortbread hearts on a baking tray.
  • Bake in the oven until pale golden in colour. Depending on the size of your cutter, your Pink Peppercorn Shortbread Hearts will probably take about 15 to 20 minutes to bake.
  • If the shortbread begins to turn brown before it is cooked, turn your temperature down by 10 ℃
  • Remove from the oven and leave to cool on a wire rack before sprinkling with caster sugar and crushed pink peppercorns.

Notes

  • For US cup measures, use the toggle at the top of the ingredients list.
  • Stored in an airtight container Pink Peppercorn shortbread will keep for up to two weeks.
  • Shortbread Hearts can be stored frozen for up to three months. Open freeze shortbread on a flat surface for two hours before transferring to a freezer bag or container. Defrost thoroughly at room temperature.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 60mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 187IU | Calcium: 3mg | Iron: 0.4mg

I’m entering Pink Peppercorn Shortbread Hearts to a few challenges in February:

I’m linking Pink Peppercorn Shortbread Hearts to:

Fiesta Fridays co hosted this week by Mila at Milk and Bun and Hilda at Along The Grapevine

Recipe Rating




Derek | Dad With A Pan

Sunday 5th of February 2017

The pink peppercorns are perfect for the savory lovers out there! I'd make this if m wife was into that type of thing. But she's all sweet all the time! I'm the opposite, so these will be just for me!

Lynn | The Road to Honey

Sunday 5th of February 2017

Shortbread cookies are truly the most buttery, decadent cookie on the planet. I just love them and your twist to include the pink peppercorns.. .what a great idea. I just adore that little pop of pink. Great for Valentines Day. . .but how cute would they be for baby showers too?

Sarah

Saturday 4th of February 2017

Love the use of pink peppercorns in this! I've had them a lot in cocktails but never cookies!

Ticker Eats The World

Saturday 4th of February 2017

Such beautifully presented and delicious looking shortbread. Thanks for the recipe and the idea of how to make them look all the more cute and charming. The addition of pink peppercorns is so cool and yes bring about a different flavour profile compared to black pepper.

Fred

Friday 3rd of February 2017

I tried making shortbread cookies and it didn't turn out too well... However, with the creativity with which you make these pink peppercorn shortbread is out of this world and makes me wanna make some. Thanks for sharing Sarah, always looking forward to what you'll make next :).