Delicious shortbread but with a bit of heat

Cracked Black Pepper & Crowdie Shortbread

Ingredients Instructions
  • 125g granulated sugar
  • 250g unsalted butter
  • 375g plain flour
  • ½ tsp Cracked Black Pepper
  • 100g of white chocolate
  • 2 tbsp Scottish Crowdie
  • 50g double cream
  • Pinch of salt
  • Bring butter to room temperature. Combine butter and sugar, mix until combined (3 min)
  • Add in flour, salt and black pepper rub together between thumb and for fingers. You are looking for the dough to almost come together in big chunks (5 min)
  • Bring dough together and tip out onto a lightly floured work surface. Roll out the dough to roughly ¼ in thickness. Cut out into desired shapes! You can reroll excess dough up to 3 times. (5 min)
  • Bake at 265 F (130 C) for about 50 minutes (biscuits should be firm to the touch!)
  • For the filling, combine white chocolate and double cream over a double boiler until combined. Let mixture cool completely and stir in crowdie. Use a piping bag to fill the shortbread sandwiches