Pink Peppercorn Shortbread Hearts
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!
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.
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 ?
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 ?
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Pink Peppercorn Shortbread Hearts
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.
I wouldn’t have thought of putting peppercorns in shortbread – will have to give it a try x #cookblogshare
Thanks Louise, hope you do get to try Pink Peppercorn Shortbread, it really is worth making x
I like the addition of the pink peppercorns – perfect on top of hearts for Valentine’s Day!
Thanks Judi, so pleased you like the addition of pink peppercorns.
Love anything and everything with peppercorns- especially pink! 🙂
Like you, I can’t resist adding some flavour, colour or both to my shortbread. This pink peppercorn version is just the sort of thing that would go down well in our household. Thanks for sharing it with us. I look forward to trying it.
Such delicious looking treats. I love the addition of peppercorns for the texture – yum! 😀
Thanks Jhuls, they’re a favourite of mine & I’m looking forward to experimenting with peppercorns again soon 🙂
The peppercorns sound like such a neat twist to traditional shortbread. These cookies are lovely! Happy Fiesta Friday!
Thanks for stopping by Natalie & happy Fiesta Friday to you too 🙂
I’ve never tried peppercorn in baking before but they’re a wonderful compliment I’m sure! Thanks for sharing at FF!
Thanks for stopping by Cynthia & a pleasure to share with FF 🙂
How beautiful! I’m sure the peppercorns add another layer of deliciousness to an already tasty cookie1 They are so pretty too! 😀
Thanks Julianna, the pink peppercorn does add another dimension to the shortbread. I’ve already had requests from the family to make some more, thanks for stopping by 🙂
These are so pretty! I had no idea that pink peppercorns aren’t actually pepper – I’ve never tried them myself. I’ll have to look for some at the store!
Thanks, I know I didn’t until I read the label on the packet. They’re definitely worth trying, I love them.
I love pink peppercorns, they have such a special taste 🙂 and cookies look lovely, great idea for the small gift 🙂
Hope you are enjoying FF party and liking other posts! 🙂
Thanks Mila, I am thanks, the FF party is always a great start to the weekend. Thanks for co hosting 🙂