• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Normal

Recipe Description

The black pepper is a delicious addition to the cookie that kicks things up a notch. This recipe was first published in Amy Beh’s column, Cook’s Nook.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 100 g butter
  • 50 g caster sugar
  • 1/4 tsp salt
  • 1 egg (small)
  • 200g plain flour (sifted with 1/4 tsp sodium bicarbonate)
  • 2 tsp ground black pepper (fresh)
  • 2 tsp ground white pepper (fresh)
  • 4 tsp rosemary (dried)


  1. Preheat the oven to 180°C.
  2. Beat butter, sugar and salt until creamy then mix in the egg.
  3. Combine sifted flour mixture with black and white pepper, and dried rosemary.
  4. Add to the creamed butter mixture and mix into a dough.
  5. Remove dough to a lightly floured worktop. Roll out to 0.15cm thickness.
  6. Cut with your favourite cookie cutter. Arrange the cookies on a baking tray lined with parchment paper.
  7. Bake in the preheated oven for 15 minutes or until golden brown and cooked through.
  8. Remove from the oven and leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.

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