We've given classic shortbread a makeover by adding fresh herbs to the biscuit dough. Buttery, crumbly, sweet and just a tiny bit savoury. Yes please.
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Serves
12
Cold Unsalted Butter
Basil Leaf
White Spelt Flour
Caster Sugar
Icing Sugar
Sea Salt
Egg Yolk
Vanilla Extract
Serves
12
Cold Unsalted Butter
Basil Leaf
White Spelt Flour
Caster Sugar
Icing Sugar
Sea Salt
Egg Yolk
Vanilla Extract
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Line two baking trays with baking parchment. Cut the butter into cubes. Very finely chop the basil leaves.
Step 2.
Sift the flour, sugars, salt and basil together in a large bowl and mix to combine. Add the cold butter and use your fingertips and thumbs to rub the flour mix into the butter until it resembles fine breadcrumbs. Add the egg yolk and vanilla and use your hands to gently bring the mixture together into a dough, being careful not to overwork it.
Step 3.
Using a rolling pin, roll the dough out on a floured surface to approximately 1cm thick. Use an 8cm cookie cutter (or 6cm if you prefer mini shortbreads) to cut the dough into circles. Place them on the prepared baking tray and refrigerate for a minimum of 2 hours, but preferably overnight.
Step 4.
Heat the oven to 180°C fan.
Step 5.
Slide the tray into the oven and bake for approximately 12 mins, or until the edges are just starting to brown. Remove from the oven, cool on the tray for a couple of mins, then transfer to a wire rack. Dust the tops with more sugar and leave to cool completely.
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