Cream the butter and sugar.
Add the flour and cornflour in 3 or 4 batches adding the crushed pink peppercorns with the last batch, mix until the dough comes together. Don’t overwork it!
Line a large baking tray with baking parchment and preheat your oven to 300°F / 150°C / Gas Mark 2
To roll and cur your shortbread- place your dough onto a lightly floured work surface. Roll out the dough to just less than 6 mm (¼ inch) thick. Cut the dough using a shaped cutter and then place your shortbread on a baking tray.
Bake in the oven until pale golden in colour. Depending on the size of your cutter, your Pink Peppercorn Shortbread Hearts will probably take about 15 to 20 minutes to bake.
If the shortbread begins to turn brown before it is cooked, turn your temperature down by 10 ℃.
Remove from the oven and leave to cool on a wire rack before sprinkling with caster sugar and crushed pink peppercorns.
