Spicy Black Pepper Cookies
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.
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Ingredients
- 100g butter
- 50g caster sugar
- 1/4tsp salt
- 1 eggsmall
- 200g plain floursifted with 1/4 tsp sodium bicarbonate
- 2tsp ground black pepperfresh
- 2tsp ground white pepperfreshl
- 4tsp rosemarydried
Instructions
- Preheat the oven to 180°C.
- Beat butter, sugar and salt until creamy then mix in the egg.
- Combine sifted flour mixture with black and white pepper, and dried rosemary.
- Add to the creamed butter mixture and mix into a dough.
- Remove dough to a lightly floured worktop. Roll out to 0.15cm thickness.
- Cut with your favourite cookie cutter. Arrange the cookies on a baking tray lined with parchment paper.
- Bake in the preheated oven for 15 minutes or until golden brown and cooked through.
- Remove from the oven and leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.
Recipe Notes
Tags: Amy Beh, Christmas, Cook's Nook, cookies, RECIPES
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