Pink Peppercorn Hibiscus Shortbread

Name: Pink Peppercorn Hibiscus Shortbread
Yield: Makes 12 wedges
Cuisine: British
Ingredients: ¼ cup + 2 tablespoons (47 g) powdered sugar; 1 tablespoon white rice flour; 1 teaspoon pink peppercorns, coarsely ground; 1 cup (228 g) European-style butter (at least 82% butterfat), such as Plugra, cut into ¼-inch cubes and chilled; 1 cup (228 g) European-style butter (at least 82% butterfat), such as Plugra, cut into ¼-inch cubes and chilled; ¼ cup + 1 teaspoon (54 g) granulated sugar; 1 teaspoon sea salt; 1¼ cups (150 g) cake flour; 1¼ cups (150 g) all-purpose flour; ½ teaspoon ground dried hibiscus; 1 tablespoon sanding or decorative sugar; 1 tablespoon sanding or decorative sugar

Preparation info

Makes
12
wedges

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

A real departure from Scottish shortbread, this one is spiced with pink peppercorns and hibiscus sugar. It’s just beautiful.

Ingredients

¼ cup + 2 tablespoons (47 g) powdered sugar
¼

Europe
United Kingdom
Cookies
Vegetarian
Scotland
Mediterranean

Method

Preheat oven to 375°. Line a shallow 9-inch-round cake pan with parchment paper and lightly coat with nonstick spray. Set aside.

Place sugars, salt, flours, and peppercorns into a food processor. Blend together for 30 seconds. Add cold butter a few pieces at a time, pulsing aft