Baking

Pistachio and pink peppercorn shortbread recipe

Name: Pistachio and pink peppercorn shortbread recipe
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 30
Ingredients: 300g unsalted butter, softened; 3 cups (450g) plain flour, sifted; 2/3 cup (100g) cornflour; 250g caster sugar; 2 tsp vanilla extract; 1 tsp baking powder; 1/3 cup (50g) finely chopped pistachios; 2 tsp pink peppercorns, crushed

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40m

25m

Pistachio and pink peppercorn shortbread

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An easy cookie recipe by food editor Charlotte Binns-Mcdonald to make with kids. They'll love eating them too.

300g unsalted butter, softened
3 cups (450g) plain flour, sifted
2/3 cup (100g) cornflour
250g caster sugar
2 tsp vanilla extract
1 tsp baking powder
1/3 cup (50g) finely chopped pistachios
2 tsp pink peppercorns, crushed

Method

1.

Preheat oven to 170C, grease and line 3 baking trays with baking paper. Beat butter in a stand mixer until pale, beat in flours, sugar, extract, baking powder and three quarters pistachios and peppercorns until combined. Cover with cling wrap and refrigerate for 30 minutes.
2.

Roll dough between two sheets of baking paper to 7mm thick. Using a 5cm round cookie cutter cut out biscuits and place on prepared trays, sprinkle biscuits with remaining pistachios and pepper. Bake for 20 – 25 minutes or until lightly golden. Stand on trays for 10 minutes, transfer to cooling rack, cool.