Savoury Pink Peppercorn and Rosemary Shortbread | RICARDO

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