Savoury Pink Peppercorn and Rosemary Shortbread

Savoury Pink Peppercorn and Rosemary Shortbread

  • Preparation 25 min
  • Cooking 18 min
  • Servings 16
  • Freezes Yes
  • Vegetarian
  • Nut-free
  • Lactose-free
  • Egg-free

Categories

Ingredients

Preparation

Note from Ricardo

Once the raw shortbread are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 4 minutes to the baking time for a total of 22 minutes.

Personal Note

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