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.

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.

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.