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Benjamina Ebuehi’s recipe for chocolate chunk black pepper cookies | The sweet spot
A peppery twist brings a delicious flash of warmth to this shortbread-style biscuit
Incorporating spices traditionally used for savoury baking into sweet things is a wonderful way to jazz up old favourites, and create something a little more unexpected. I’ve got so many variations of these shortbread-style cookies, and have tried everything from pink peppercorns to fennel seeds and even coriander. Here, I’ve gone for something warming; black pepper is not as fiery as the usual chocolate-chilli pairing, and brings a different kind of heat, one that comes through at the end and lingers just long enough.
UK readers: click to buy these ingredients from Ocado