When I took a bite of these cookies for the first time, I was reminded of a shortbread-cracker combo. These rosemary and black pepper cookies have a texture that is reminiscent of shortbread and a flavor profile that is closely similar to the crackers I always bought from Tesco.
These cookies are not too sweet and are highly addictive. I should know; I had three of them in one go!
Serves: 7
Prep time: 15 minutes
Bake time: 18-20 minutes
Ingredients
- 28g white sugar
- 28g light brown sugar
- 112g unsalted butter, softened
- ½ tsp coarse pink Himalayan salt, crushed into fine powder
- ¾ tsp black peppercorns, crushed into coarse powder
- 1 tsp dried rosemary, crushed into small bits
- 168g plain flour
Method
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Cream the sugars and butter using a spatula until the mixture becomes pale in color.
- Add the salt, pepper, and rosemary to the flour and mix thoroughly until the spices and salt are evenly distributed throughout the flour.
- Add the flour mixture to the sugar-butter mixture. Use the spatula to mix well until a dough forms.
- Using a 2-tablespoon cookie scoop, form dough balls and then press down to the desired thickness. Bake in the preheated oven for 18-20 minutes or until the bottoms of the cookies are golden brown.
- Remove from the oven and allow to cool completely. Serve with tea or coffee.