Incorporating spices traditionally used for savoury baking into sweet things is a wonderful way to jazz up old favourites, and create something a little more unexpected. I’ve got so many variations of these shortbread-style cookies, and have tried everything from pink peppercorns to fennel seeds and even coriander. Here, I’ve gone for something warming; black pepper is not as fiery as the usual chocolate-chilli pairing, and brings a different kind of heat, one that comes through at the end and lingers just long enough.
Chocolate chunk black pepper cookies
Prep 30 min
Chill 2 hr+
Cook 20 min
Makes 12
200g salted butter, softened
110g caster sugar
1½ tsp coarse black pepper, freshly ground, plus ½ tsp extra to roll
300g plain flour
160g dark chocolate, roughly chopped
50g granulated sugar
1 egg white
Flaky sea salt, to finish
Using a stand mixer or electric whisk, beat the butter, sugar and black pepper for three or four minutes, until pale and fluffy. Tip in all the flour, mix on a low speed until just combined, then add the chocolate and mix again briefly to distribute it evenly.
Tip out the dough on to a sheet of clingfilm and shape it into a thick, 23cm-long log. Wrap the dough in the clingfilm, roll on a worktop to smooth out the edges, then chill for two to three hours, or overnight, until firm.
Heat the oven to 190C (170C fan)/375F/gas 5. Line two large baking trays with greaseproof paper. Put the granulated sugar and half a teaspoon of black pepper in a wide, shallow dish. Unwrap the dough log, use a pastry brush to coat in egg white, then roll the log in the pepper sugar until evenly coated.
Use a sharp knife to cut the log into 12 rounds and place these on the baking trays a few centimetres apart. Top with a little flaky sea salt, then bake for 20-25 minutes, until the edges are firm and starting to brown. Remove and leave to cool completely before eating.
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