Savoury Pink Peppercorn and Rosemary Shortbread

Ingredients

• • 1 cup (150 g) unbleached all-purpose flour
  • 3 tbsp cornstarch
  • 1 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 tbsp icing sugar
  • 1 tbsp pink peppercorns, crushed
  • 1 tbsp rosemary leaves, finely chopped