{Baking} Basil Lemon Sea Salt Shortbread - a Step by Step Recipe

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For most of our holiday potluck parties in US, at least one of us would bring a tray full of shortbread cookies/biscuits to the table. A typical shortbread consists of few basic ingredients - flour, eggs, butter, sugar/salt and/or vanilla extract. Rest all are add ons to enhance the flavor of the shortbread itself.

For today's recipe, it is important to use a good quality butter to taste at their best. A shortbread is versatile enough to be used with almost anything and today I chose ingredients such as basil, lemon zest and sea salt.

Make these easy, buttery biscuits to surprise your friends and family.

Enjoy!

Adapted from - Leite's Culinaria

Ingredients:

1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
2 tbsp freshly grated lemon zest
1 1/2 tsp dried basil (you can use fresh basil if you wish to)
1 tsp (or more) red chilli flakes
1/2 cup unsalted butter (at room temperature)
1 large egg, lightly beaten
2 large egg yolks
2 tsp water
sea salt for sprinkling

Preparation:

1. Stir the flours, salt, lemon peel, and dried basil together in a medium bowl. Add a tsp of red chilli flakes and butter.

2. With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms. Beat the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing. Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly.

3. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch-thick disc, wrap in plastic film, and refrigerate until firm, about 30 minutes.

4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick baking mat. Remove the shortbread dough from the refrigerator, unwrap, and place it on a floured work surface. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick.

5. Cut the shortbread dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips. Carefully place the shor tbreads on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top.

5. Bake until the shortbreads are lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the shortbread in an airtight container at room temperature for up to 1 week.

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