Basil Shortbread

Episode 1
Sweet and Savoury

Chefs: Colin and Justin

Makes: 25 to 30 cookies

Prep Time: 15 min Cook Time: 15 min

Ingredients:

1 ½ cups all-purpose flour

½ cup icing sugar

¼ cup cornstarch

4 basil leaves

1 tsp finely grated lemon zest

¼ tsp salt

1 cup chilled unsalted butter, cut into ½ inch cubes

1 tbsp lemon juice

2 tbsp coarse sugar

Directions:

1. Preheat oven to 325°. Place flour, cornstarch, icing sugar, basil, lemon zest and salt in a food processor. Pulse until the basil is fine and fully incorporated. Pulse in the butter until a crumbly, cornmeal texture is achieved. Add the lemon juice and pulse until the dough comes together.

2. Form the dough into 2 logs about 1 ¼ inch wide. Wrap the logs in parchment and refrigerate for an hour. Cut the cookies into ¼ inch thick slices and place on a parchment lined bake sheet, approximately 1 inch apart. Sprinkle with coarse sugar.

3. Bake for 12-15 minutes.