Pink Peppercorn Shortbread Fingers


Shortbread is so utterly boring and old fashioned, it’s like the culinary equivalent of a Volvo 240. Especially the packaged ones that come in those thick rectangles with dotted lines, dry and crunchy, filling me with disappointment when I’m served it as a tea accompaniment.

To be fair, objectively, there is nothing wrong with a good shortbread.   Delicately crumbly, melting on the tongue, rich with butter – it’s all good things. But it’s still dull. p1050115But with a good textural background, you just spice it up to make it more 2016.  Bon Appetit’s recipe featured rosemary and caraway seeds, I went for a healthy pinch of salt and some pink peppercorns.    And if you cut them thinner they even look more delicate and pretty.

These are cookies that will sit proudly next to a smooth flat white served to you by a bearded hipster.

And speaking of flat whites and bearded hipsters – how difficult is it to get a flat white in central London?  Has the trend not caught on?  Is there not a big enough market of matcha enthusiasts?   I was in Malaysia recently and I rekindled my relationship with matcha at Starbucks.  They serve it with a shot of espresso, and as much as I hate to praise Starbucks – it’s beautiful.  And today during my lunch break I went all over the place looking to satisfy my matcha latte craving.  I was convinced that the many coldbrew pretentious cafes in my office’s vicinity would serve it.  To be fair, everytime my Norwegian boyfriend tries my matcha latte he says it tastes like seaweed with a grimace.  I don’t know why that’s a bad thing, I love seaweed.  Most people love seaweed and matcha too no?  In case it wasn’t clear, I’m Asian so…
I’m reposting from Happy Belly because I’m tired and I haven’t had time to cook, so here’s to revisiting some old favorites.  

Recipe adapted from Bon Appetit
1 cup/2 sticks/226 g cold butter, cubed
1/2 cup/100g caster sugar
1/4 cup/ 31g icing sugar
1 tsp salt
2 1/2 cup/312 g flour
1 1/2 tsp pink peppercorns

Preheat oven to 180C/350F.

Put the cold butter in a bowl along with the two sugars and beat with an electric mixer until light and fluffy (may take up to 10 min).

Turn the heat down to low and add the flour, salt, 1/4 tsp of pink peppercorn and mix until just combined.

Press the mixture into two 8″ diameter cake tins, or in a large rectangle cake tin.  Lightly crush the remaining pink peppercorn in a pestle and morter and sprinkle over the dough.

Bake for about 20-25 minutes or until golden.  Cut into strips when cool.

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