Chamomile & Pink Peppercorn Shortbread Cookies

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    18
  • Calories icon
    Calories
    85
based on 1 ratings

Classic shortbread flavoured with chamomile and pink peppercorns. To make your own unique version, you could substitute different dried flowers (like lavender, rosemary or rose).

recipe updated 14 Oct 2020

Ingredients

  • Unsalted butter icon
    Unsalted butter
    100 g
  • Sugar icon
    Sugar
    50 g
  • Plain flour icon
    Plain flour
    150 g
  • Cornflour icon
    Cornflour
    25 g
  • Chamomile flowers icon
    Chamomile flowers
    5 g
  • Pink peppercorns icon
    Pink peppercorns
    2 g
  • Sugar icon
    Sugar
    as needed

Tools

  • kCook icon Stand Mixer
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Add unsalted butter and sugar to a clean large mixing bowl
  2. Cream together then set aside
  3. Add plain flour, cornflour, chamomile flowers and pink peppercorns to a clean medium bowl
  4. Whisk until blended
  5. Transfer dry ingredients to dough
  6. Mix until dough forms
  7. Wrap with plastic wrap
  8. Chill in fridge - 30 min
  9. Pre-heat oven - 170°C
  10. Line a clean baking sheet with parchment paper
  11. Roll dough
  12. Cut
  13. Transfer dough to baking sheet
  14. Sprinkle with sugar
  15. Bake until light golden - 8 min, 170°C
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