Pair with the Howcomely (page 68, December 2014). With an almost shortbread consistency, be prepared for guests to come back for seconds and thirds for these spicy cookies.
Vanilla and pink peppercorn cookies
- 85g icing sugar, sifted
- 2,5ml (½ tsp) salt
- 100g unsalted butter, softened
- 2 egg yolks
- 1 egg white
- 7,5ml (1½ tsp) vanilla extract
- 320g cake flour
- 10ml (2 tsp) pink peppercorns, crushed
Add the icing sugar, salt and butter to the bowl of a food processor and blitz to combine. Add the egg yolks, egg white and vanilla extract and blend again until just incorporated. Add the flour and pink peppercorns and continue to blend until fully incorporated and a soft dough forms. Wrap in cling film and refrigerate to firm up, 15 minutes. Preheat the oven to 180°C and line two baking trays.
Remove the dough from the fridge and place on a clean, floured surface. Roll out to 0,5cm thickness and cut into squares. Place on the prepared trays and refrigerate, 10 minutes. Remove from fridge and bake until lightly golden brown, 8 – 10 minutes. Remove from oven and allow to cool completely before serving.