Description
Delicious shortbread cookies with grapefruit and red pepper.
Ingredients
Scale
For the shortbread
- 1/2 cup (120g) butter, at room temperature
- 1/3 cup (45g) confectioners’ sugar
- 1 tbsp. grapefruit zest
- 1 tsp. vanilla paste
- 1 cup (130g) all-purpose flour
- 1/2 tsp. salt
For the glaze
- 3.5 oz. (100g) confectioners’ sugar
- 2–3 tbsp. grapefruit juice
For the decoration
- pink salt
- red/pink peppercorns, cracked
- dried edible flowers
Instructions
- Line a 9 inches (23cm) springform tin with baking parchment and set aside. Mix the butter with confectioners’ sugar, grapefruit zest, and vanilla paste in a large bowl until light and fluffy. Add the flour and salt and mix until well combined. Transfer the dough to the springform tin, press to the bottom and smooth out the top. Prick several times with a form and place in the fridge for at least 1 hour (or covered over night)
- Preheat the oven to 350°F (180°C). Bake the shortbread about 15-18 minutes until the edges get a golden color and the center is firm. Take out of the oven, remove from the tin immediately and cut like a pizza into 16 slices. Let cool down completely.
- For the glaze mix the confectioners’ sugar with the grapefruit juice until smooth. Brush the shortbread with it the glaze and decorate with salt, pepper and edible flowers. Let dry.
Notes
- Enjoy baking!