Lemon basil shortbread
These buttery lemon shortbread biscuits are just joyous. Flavoured with fresh basil and filled with jam and white chocolate, they are great for afternoon tea or homemade gifts.
Ingredients
- 250g/9oz unsalted butter, softened
- 110g/4oz caster sugar, plus extra for dusting
- 15 fresh basil leaves, finely chopped
- 1 lemon, zest only
- 1 tsp vanilla bean paste
- 400g/14oz plain flour, plus extra for dusting
For the filling
- 4 tbsp raspberry jam
- 50²µ/1¾´Ç³ú white chocolate, grated
Method
Beat the butter and sugar until light and fluffy. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Add the flour and mix until a dough forms. Don't be tempted to knead the dough, simply bring it together.
Flatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Line four baking trays with baking paper.
Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough.
Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.
Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Bake for 10–12 minutes, until lightly golden. Take out and leave to cool completely on the tray.
Mix the jam and the white chocolate together. Dollop some jam on the underside of a biscuit and top with another biscuit. Repeat with the remaining biscuits.