Lemon Pepper Shortbread
Pepper provides the twist on this shortbread. Don't fret, it really is delicious and not at all overwhelming. The gold flakes elevate this to culinary royalty.Ingredients
8oz unsalted butter
1/2 cup granulated sugar
2 cups unbleached all-purpose flour
1/2 cup rice flour
3 tsp lemon rind, finely grated
1 tsp pure vanilla extract
1 tsp freshly ground Malabar or tellicherry pepper
pinch of sea salt
1/2 lb chocolate, semi-sweet or bittersweet, melted
edible gold flakes for decoration
Method
Cream the butter with a mixer, add the sugar and mix for about 2 minutes. Add the flours, lemon rind, vanilla, pepper and salt. Continue to mix on low speed for 4-5 minutes.
Remove from the bowl and roll out onto a lightly floured surface, about 1/4 inch thick. Cut out using shaped cooked cutters. Place on a parchment-lined cookie sheet and chill for 1 hour. Bake at 300F for about 45 minutes. The cookies should remain pale in colour. Cool.
Dip half of each cookie in melted chocolate, lay it on the parchment paper and sprinkle with the gold flakes. Let the chocolate harden before storing.
Makes 24 cookies
Copyright © Caren McSherry, 2002
