Remove from the oven let the shortbread cool for 15 minutes in its tin before carefully transferring it out and onto a wire rack. Sprinkle the teaspoon of granulated sugar and the remaining half of the pink peppercorns over the shortbread, then, use a sharp knife to score the top into evenly sized squares.īake, for 30 to 35 minutes, or until puffed, just firm, and lightly golden. Press the dough into the prepared baking tin, making sure to spread it into an even layer and to the edges of the tin. Stop mixing and use a large rubber spatula or wooden spoon to mix in the white chocolate chunks until evenly incorporated throughout the dough. Add in the flour and beat until just combined, about 30 seconds. Beat in the vanilla bean extract, lemon zest, half the pink peppercorns, and salt. Pause mixing to scrape down the bottom and sides of the bowl. In the bowl of a stand mixer fitted with the beater attachment, beat together the butter and sugar on medium-speed until pale and fluffy, about 4 minutes. Grease and line a 20 cm (8 inch) square baking tin with non-stick parchment paper. LEMON, PINK PEPPERCORN AND WHITE CHOCOLATE SHORTBREADĢ40 g unsalted butter, at room temperatureġ teaspoon granulated sugar, for sprinkling Remember to slice the shortbread with a sharp knife while it is still warm for even and neat squares. This shortbread is the perfect blank canvas. Another favorite combination I’ve tried is rosemary, dark chocolate and orange. The white chocolate can also be substituted. For instance, the pink peppercorns can be substituted and replaced with another herbaceous and spiced note like lavender, mint, or thyme.
You can play around with the flavor combinations in this recipe with great results. Then, finish mixing by hand by folding in the white chocolate chunks.
It shouldn’t take more than 30 seconds for it to become just incorporated. So, watch the mixture carefully when adding the flour. It’s better to have a dough with a few floury pockets then one without. Over-mixed dough results in tough and not tender shortbread due to the increased gluten development. Make sure to avoid over-mixing the shortbread dough. For you, for me, for us, for the season, everything. With rounded notes of floral spice, brightness from overly zested lemon, and sugared pockets of an almost deeply caramelised white chocolate, they’re everything. And this Lemon, Pink Peppercorn and White Chocolate Shortbread is my best rendition yet.
#Pink peppercorn lemon thyme full
It’s honest, familiar, comforting, and full of warmth. There’s something about the nature of a crumbled morsel that I can’t help but love. And I’ll steal a handful more to remember it forever. I’ll trade a handful of blossoms for a handful of memories in the hope of eternal beauty. I see you, I see the sun, I see the cold, I am the cold, I am the last of the golden light, the leaves that fall. And so I fall into the dreams of Winter to remember. The dreams that come, in awakening and silence.
June so far has been a thousand sleepless nights of chill and fever. Lemon, Pink Peppercorn and White Chocolate Shortbread and fragmentations of thought from this weekend. Why not you? Why not you in this city and in this night, so like other cities and other nights you can hardly tell the difference? I beg of you.” - Marguerite Duras, from Hiroshima Mon Amour. How could I know this city was tailor-made for love? How could I know you fit my body like a glove? I like you.
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