Our basil is in flower at the moment, and it inspired me to call my Grandma and ask for her Aunt Maise’s shortbread recipe – she’s been promising it to me for a while.
I’d read a recipe for herb flower shortbread in Cooking With Flowers by Miche Bacher (such a beautiful book), and thought I would combine that idea with the Scottish classic.
The basil flowers add a subtle point of difference to the otherwise familiar biscuits. If you prefer, the flowers can be left out altogether or exchanged for other herb flowers like rosemary, oregano or lavender, depending on what you have in the garden.
I had my good headphones on for this bake and I must admit to grooving around the kitchen a whoooole lot while preparing and washing up. It was a Genesis and Led Zeppelin heavy shuffle.
I exercised both days this weekend (including a 36km bike ride this morning!) and I think that’s why I feel super energetic tonight.
You’ll need
- 225 unsalted butter, softened and chopped
- 1/2 cup caster sugar
- 1/2 cup rice flour, sifted
- 2 1/2 cups plain flour, sifted
- small pinch sea salt
- 1-2 tbsp basil flowers
- extra caster sugar for topping, if desired
Method
1. Sift dry ingredients into a large bowl.
2. Add butter to bowl and rub into dry ingredients using the tips of your fingers. This should take around 10 minutes and leave you with a well combined ball of dough, a bit like pastry.
3. Wrap the dough in cling wrap and refrigerate until firm, around 45 minutes.
4. Meanwhile, heat oven to 180ºC and grease a large oven sheet.
5. Cut chilled dough into two equal portions and roll out into rectangular lengths around 10cm wide.
6. Cut into pieces around 2-3cm wide and place on the prepared tray. Prick biscuits with a fork and bake for 20-25 minutes, or until light golden.
7. Sprinkle biscuits with the extra sugar and allow to cool.
Grandma used to make her shortbread for my Aunty and Uncle’s cafe and loves to tell the story of a chef who tried it and declared it the best he’d ever tasted.
I realise that these photos aren’t the best, and I do apologise, but I think Grandma’s story should convince you to give this shortbread a try next time you’re after something easy for afternoon tea or lunches.
Have a great week!
becma bakes 