Baking Dessert

Salt and pepper shortbread

Name: Salted shortbread recipe
Yield: 8
Ingredients: 50g caster sugar, plus more for sprinkling; 100g unsalted butter, at room temperature but still firm; 150g plain flour; 1/2 tsp black peppercorns, coarsely ground; 1/2 tsp 1/2 tsp grains of paradise (from spice specialists), ground (or more black pepper)

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by Eleanor Ford

Author

Apr 18, 2024

“Don’t keep pepper only for savoury cooking – its fragrant heat is lovely in these wedges of shortbread. I have used grains of paradise too, which have a similar flavour profile with added gingery-citrussy notes, akin to cardamom or coriander seed." - Eleanor Ford. Recipe by Eleanor Ford.

50g caster sugar, plus more for sprinkling
100g unsalted butter, at room temperature but still firm
1 cup (150g) plain flour
1/2 tsp black peppercorns, coarsely ground
1/2 tsp 1/2 tsp grains of paradise (from spice specialists), ground (or more black pepper)

Method

1.

In a large bowl, using a wooden spoon, cream the sugar and butter until well combined but not airy. Add the flour, 1/4 tsp fine salt and spices, mixing just until it starts to clump together.
2.

Grease a 20cm round cake pan, then press in the dough using the back of a spoon. Prick the top prettily with a fork, and use a small, sharp knife to score shortbread with spokes like a bicycle wheel. Chill in the fridge for 30 minutes.
3.

Preheat oven to 180°C/160°C fan-forced.
4.

Bake the shortbread for 20-25 minutes until pale golden, firm and a little sandy to the touch. Re-score whilst warm, then cool in the pan. If you like, sprinkle the top with a little sugar and some flaky salt.