YOU GUYS! Stop everything you're doing because... these biscuits!
I dreamed up this recipe when I was thinking about what to put in the latest round of postaparcel - the morning tea edition. I've loved pink peppercorns for a while now. Their striking deep pink colour and incredible fragrance make them so delicious and easy to work with. They actually smell sweet and don't have quite the same bite as regular black pepper. Pair them with white chocolate shortbread and shape them into dainty little scalloped biscuits and you've got yourself the perfect companion for your morning cuppa.
250g softened butter
3/4 cup icing mixture
1 tsp vanilla extract
2 cups plain flour
100 g shaved white chocolate
1 tbs crushed pink peppercorns (plus more for garnish)
Preheat the oven on to 160C.
Beat the butter, icing mixture and vanilla together until pale and creamy. Shave or coarsely cut the white chocolate and fold through the butter mixture. Personally I'd encourage you to shave or grate it - this way they end up with the subtle sweet flavour of white chocolate throughout instead of become chocolate chip biscuits.
Crush the pink peppercorns in a mortar & pestle or spice grinder until fine, then sift the ground pepper and flour into the mixture. If there are bits of peppercorns that don't make it through the sieve, just throw them away. We want it to be a delicate mixture, without any large chunks of pepper.
Knead the dough slightly until it is a soft, smooth consistency. Wrap it up in cling wrap and leave in the fridge for about 30 minutes.
Flour a clean surface and roll out the dough to a thickness of about a centimetre. Use a cookie cutter to cut out the shapes and place them on a lined baking tray. Return the tray to the fridge for another 10-15 minutes so that the cookies will hold their shape when baked. Bake for about 15 minutes. You'll know when they are almost done because around about that point your house will start to smell like a dream. Seriously. But keep a good eye on them anyway. They can go from almost done to burnt in the blink of an eye!
As soon as they come out of the oven, sprinkle them with peppercorns crushed slightly between your fingers - this way you retain their lovely pink colour. Let them cool before you move or eat them so they don't fall apart.
For more gorgeous recipes and to see Alanna's amazing floral work, visit her blog - Petal & Pie.