Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies
INGREDIENTS
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5 oz (143g) unsalted butter, room temperature soft
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2 oz (57g) powdered sugar, sifted
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1/8 tsp fine sea salt
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1/2 tsp pink peppercorns, finely crushed
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1/4 tsp vanilla extract
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7 oz (200g) all-purpose flour
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1/2 oz (14g) gelatin, about 1 1/2 packets
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6 oz (170ml) cold water
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9 oz (255g) sugar
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4 oz (114g) light corn syrup
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2 oz (57g) honey
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1 vanilla bean, split and seeds scraped
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1/4 tsp fine sea salt
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*If not using tempered chocolate, then use:
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12 oz (340g) 60%-65% dark chocolate, melted
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2 oz (57g) cocoa butter or refined coconut oil, melted
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