Black Pepper Shortbread

24 Oct



3 cups (450g) plain flour
1 tsp baking powder
1 tsp bicarb soda
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground sea salt
250g unsalted butter, softened
3/4 cup sugar
1/4 cup (60 ml) heavy cream
1 1/2 tsp freshly ground black pepper

Combine the flour, baking powder, bicarb soda, cinnamon, allspice and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until pale and creamy. With mixer on low speed, beat in the cream, mixed dry ingredients, and black pepper to form a smooth dough. Form the dough
into a log about 4 cm in diameter. Wrap in cling film and refridgerate for 30 minutes.

Preheat oven to 190 degrees C. Line a baking tray and slice the dough 5mm thick and place cookies 2.5 cm apart on the sheets. Bake for 5-7 minutes or until just golden. Transfer to racks and let them cool completely.

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Posted by on October 24, 2011 in Cheats


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