Black pepper savoury shortbread recipe

Method

Preperation

1. Dice the butter and then place everything but the milk into your mixer with a paddle and turn on medium until they resemble breadcrumbs, add just enough milk to bring the mixture together. This will be very little.
2. Wrap in cling film and rest in the fridge for at least an hour.
3. Roll out to 3-5mm thickness and cut into any shape you desire and lay onto a lined baking sheet.
4. Rest again for 20 minutes before baking for approx. 15 minutes until the edges are golden brown.
5. Remove and rest on a pastry trivet until completely chilled and then store in an airtight container until required.