Rosé pepper cookie

3 weeks ago

I made these cookies the first time this spring. All those days working from home I really craved something to keep the afternoon mood up (when not having colleagues sitting besides you making jokes), and also I should not kid anyone, I do like something sweet after my meals, to finish it off so to speak. Anyhow, now we’ve headed home to work 100% from living rooms and sofas again I thought it timely to share this recipe. They really are a treat, and maybe somewhat of an “adult” flavour (you can at least try keeping them to yourself). Based on a traditional shortbread cookie but adding rosé pepper which contributes a nice citrusy perfume and flavor, along with a healthy pinch of sea salt and you have something comforting AND exciting.

Rosé pepper cookie
Rosé pepper cookie
Rosé pepper cookie

Rosé pepper cookie
about 60 pcs

550 ml (5,5 dl) flour
2oo ml (2 dl) sugar
1 tsp baking soda
200g butter
2,5 tbsp rosé pepper, pounded
2 healthy pinches of sea salt
1 tbsp sirap (molasses)
1 tbsp water

Put all dry ingredients in a shallow bowl or a baking tray – add butter cut in pieces along with sirap and water. Knead into a dough. Roll into lenghts (about 3 cm in diameter) and place in the fridge for an hour to cool. Take out and cut in 5mm thick slices, place on a tray lined with baking paper and bake for 8-10 min at 200°c.

Sofia Hellsten

Sofia Hellsten

Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.

Instagram | @shellsten
Website | www.s-hellsten.com 
Mail | hellsten.sofia@gmail.com