Rosé pepper cookie

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
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.