Ahhh Thanksgiving. A big excuse to eat. All day. This year we went round to some friends’ house and ate Nut Roast Pie. We provided dessert, and I made pumpkin pie, and lemon meringue pie, and chocolate and banana cake, macarons and this deliciously moreish Black Pepper and Cardamom Shortbread:

Black Pepper and Cardamom Shortbread Recipe  – adapted from Mark Bittman’s Kitchen Matrix

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup sugar

1 large egg yolk

1 cup all-purpose flour

1/2 cup wholewheat flour

1/2 cup cornstarch

1/4 tsp salt

1/2 tsp ground cardamom

1 tsp black pepper, freshly ground

Method

Combine the butter and sugar.

Combine all of the dry ingredients and set aside.

On low speed, add the egg yolk, then all the dry ingredients.

Shape into a log – I made a kind of cuboid shape, much easier than a cylinder! – wrap in plastic film, and chill for at least two hours, or overnight, until firm.

Preheat the oven to 275F/140C. Line two baking trays with non-stick baking paper.

Slice the log into 1/4 inch thick rounds and place onto the baking sheets. Bake for 30 minutes until firm but not browned.

Leave to cool on the sheet for a couple of minutes, then transfer to a rack to finish cooling.

Done.

Super simple to put together, and you can make the dough ahead of time, then when ready just slice it up and bake. Ideal for busy times!