Chamomile & Pink Peppercorn Shortbread Cookies



Posted May 3, 2022 (Last updated May 3, 2022)



Total Time




Classic shortbread flavored with chamomile and pink peppercorns. To make your own unique version, you could substitute different dried flowers (like lavender, rosemary or rose).


  • Unsalted butter icon
    Unsalted butter100 gsoftened
  • Sugar icon
    Sugar50 g
  • All purpose flour icon
    All purpose flour150 g
  • Cornstarch icon
    Cornstarch25 g
  • Chamomile flowers icon
    Chamomile flowers5 gdried
  • Pink peppercorns icon
    Pink peppercorns2 gground
  • Sugar icon
    Sugaras needed

  • 1. Add unsalted butter and sugar to a clean large mixing bowl
  • 2. Cream together then set aside
  • 3. Add all purpose flour, cornstarch, chamomile flowers and pink peppercorns to a clean medium bowl and whisk until blended
  • 4. Transfer dry ingredients to the wet and mix until dough forms
  • 5. Wrap with plastic wrap
  • 6. Chill in fridge - 30 min
  • 7. Pre-heat oven - 170°C / 340°F
  • 8. Line a clean baking sheet with parchment paper
  • 9. Roll the dough and cut out rectangle cookies
  • 10. Transfer cookies to the baking sheet and sprinkle with sugar
  • 11. Bake until light golden - 8 min, 170°C / 340°F

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2022 Fresco