Pink Peppercorn Shortbread

Adapted from Little Flower Baking, by Christine Moore. Makes 12 wedges.

Ingredients

1. Icing sugar, 47g
2. Caster sugar, 54g
3. Salt, 1tsp
4. Cake flour, 150g
5. All-purpose flour, 150g
6. White rice flour, 1 tbsp
7. Pink peppercorn, coarsely ground, 1 tsp
8. Butter, cubed and chilled, 228g

Instructions

1. Preheat oven to 191C.
2. In a food processor, blend sugars, flours and peppercorns for 30s.
3. Add cold butter a few pieces at a time, pulsing after each addition.
4. Blend until fully incorporated and dough pulls away from side of processor.
5. Press dough into a lined cake pan.
6. Bake for 25 min, then rotate pan and continue baking for another 20 min until golden brown.
7. Let cool for 15min.
8. Cut into wedges to serve.