Directions

1. Add your peppercorn to the mixing bowl and with the measuring cup inserted, pulverize the peppercorn for 10 seconds / speed 8.

2. Add your softened butter and sugar to the mixing bowl. Whip your butter with the butterfly whisk inserted for 1 minute / speed 3. Scrape down the sides of the mixing bowl and remove the butterfly whisk.

3. Sift your flour into the mixing bowl and combine the flour with the butter mix for 45 seconds / speed 4. Remove from the mixing bowl onto a floured surface.
   

   TIP: If your cookie dough is too soft to handle, place it in the fridge for 30 minutes.

4. Preheat your oven to 190°C / 375°F. Roll out your dough to around half an inch in thickness, then cut it into rectangles. Place on a baking sheet and sprinkle some extra sugar on top. Chill for 20 minutes in the fridge before baking for 12 minutes till light golden brown.

5. Enjoy your shortbread!