Lemon Black Pepper Butter Shortbread
Rich butter shortbread with bright lemon aroma and a zesty black pepper kick, featuring a delicate, tender texture.
Ingredients
cake flour
225 g
unsalted butter (cut into small pieces)
115 g
lemon zest
1 tsp
freshly ground black pepper
½ tsp
egg (whole egg)
1
flaky sea salt (for topping)
2 tsp
Instructions
1
Make the dough
Preheat oven to 175°C (350°F / Gas Mark 4). Line a baking tray with parchment paper. Sift in the flour, add the butter and rub together until it forms fine breadcrumbs. Add the lemon zest and black pepper, then add the egg and knead into a stiff dough.
2
Roll and shape
On a floured work surface, roll the dough out to 3 mm thick, cut into shapes using your preferred cookie cutters. Transfer to the prepared baking tray, brush the tops with egg white, and sprinkle with flaky sea salt.
3
Bake and store
Bake for 10 minutes until golden brown. Let cool completely on a wire rack, then store in an airtight container for 5 to 7 days.
