I can remember as a child making shortbread for my dad. I seem to think he loved eating shortbread and so I decided to make it for him. I have no idea where I got the recipe from, but it looked and tasted like the boxed shortbread we bought at the shops. It has been many years since I made shortbread for my dad and I should check with him if it is still his favourite tea time snack. In December I received a gift of a book to chronicle my kitchen adventures from yuppiechef. While I am sitting watching TV an idea will pop into my head about a recipe I want to make, and now I can write it down straight away. To me, basil and strawberries are a taste sensation match, and as soon as I had made my strawberry sherbet I decided to make some basil shortbread’s to go with them. I chose to adapt the recipe from James Martin’s The Collection but as you can see here from my review of James’s Desserts I had to adjust the baking temperature and time. Often when using fructose I have to make some changes to the heat I use, as fructose burning point is lower than that of sugar. These shortbread had a lovely lingering taste of basil, and they have kept very well in an airtight container.
did you ever make something special for your father when you were a child?
- 225g butter
- 225g flour, plus extra for dusting
- 60g caster sugar, plus extra for dusting - I used fructose
- Pinch of salt
- 5mls vanilla extract
- 4g fresh basil leaves, cut into ribbons
- Place all of the ingredients into a food processor and process until they form a ball of dough
- Dust your worktop with flour and roll the dough out until it is 5mm thick
- Prick all over with a fork and then cut into rectangles, 5cm x 2.5cm, using a sharp knife
- Place onto a lined baking tray and rest in the fridge for 30 minutes
- Preheat the oven to 160° Celsius
- Dust with caster sugar – do not do this if you are using fructose as they will be too dark
- Bake for 16 minutes
- Cool completely before removing from the tray
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What I blogged:
- one year ago – Tandy goes to Scotland