• Sarah L Samuels

Pink Peppercorn and Pistachio Shortbread Flamingos

Who doesn’t like shortbread but I wanted to give it a bit of a twist and I was watching an American baking program a few weeks ago and they put pink peppercorns in a dessert! This got me thinking about how and where I could use them in my baking.

Pink peppercorns are similar in flavour to black pepper, but milder, a tiny bit sweet and highly fruity. This works well with the buttery sweetness of the shortbread.

I have used Rodda’s Cornish butter in my shortbread as with shortbread the best butter you can afford will definitely make a difference to the taste.

I gave my eldest son one to try after I believed that I had perfected the recipe and his feedback was “I like it but I just don’t know whats going on”. They certainly do confuse the tastebuds!!!!

This could definitely be one of those “marmite” type recipes and I have found it very hard to describe the taste like my son but as he said they do taste nice!!!

If you do brave this recipe and can be more descriptive than me and my son let me know.....

Jump to recipe

They are very quick to make and to start you cream the butter and sugar in a stand mixer, with a hand mixer in a large bowl or even just a wooden spoon and bowl. When the butter is light and fluffy add the flour, cornflour and salt gradually until it is all combined and forms a soft dough. Add in the crushed peppercorns and pistachios then mix until they are incorporated through the dough.

On a floured surface roll out the dough to 1/2 cm thick and cut out approximately 20 biscuits.

Place the biscuits on the prepared trays, chill in the fridge for about 30 minutes, then bake for 25-30 minutes.

When they come out of the oven sprinkle with caster sugar and some more crushed pink peppercorns. Then allow to cool slightly before transferring to a cooling rack.


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Pinch of salt

1 tsp crushed pink peppercorns

60g Chopped pistachios

Extra peppercorns and caster sugar for decoration.


  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the peppercorns and pistachios then mix again until fully incorporated.

  4. On a floured surface roll the dough out to 1/2 cm thickness and cut out in flamingo shapes (approx 20 biscuits). Place on prepared trays and chill in the fridge for about 30 minutes.

  5. Preheat oven to 180 degrees centigrade (160 fan) and

  6. Bake for 20-25 minutes.

  7. Remove from oven and sprinkle with caster sugar and more crushed pink peppercorns. Leave to cool slightly on the trays then transfer to a baking tray.

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Sarah’s extra slice......

You can use any shaped cutter but I used the Flamingos as I think they look fun with the pink peppercorns.

Always use a good quality butter when making shortbread it really makes a difference to the taste!

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