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Saturday, 31 December 2011

Lemon Lime Basil Cookies

So after making my pesto yesterday, I had a bunch of basil leaves leftover and, as I've mentioned before in a previous post, I hate wasting things. And so I did what I do best, foodie research! I found a few recipes I was keen on trying, but one recipe sort of stood out since I've never had anything like it before - Lemon Lime Basil Cookies. Given the name, you can tell it's supposed to be a sweet biscuit. And so I gave it a go!

These have an......interesting flavour. Obviously the basil is in you face, but paired with the lemon and lime and sugar it's....odd? Because I'm so used to basil featuring exclusively in savoury dishes this is such a weird concept for both my head and tastebuds to get around......I think it would take them a bit of time to get used to it to be honest. I'm not sure if maybe I used too much basil? I mean, you could have a big hand and so your 'bunch' is different to a person with small hands (I'm pulling at straws here people!!) maybe if i was to try this again I would reduce the amount of basil leaves...since the recipe did say it should only be a hint of basil but it was quite prominent. Well, basil is quite an astringent flavourful plant...

I'm a creature of comfort and familiarity and so this was just a bit too out there for me. But in saying that, I'm always up for trying something before I write it off completely, so it was a good experiment and I'm glad I tried it!

Lemon-Lime Basil Shortbread Cookies
Adapted from Blue Jean Gourmet

I love the lemon lime combination! Maybe I could try these without the basil.....

1 cup flour
1/2 cup icing sugar, plus a bit more for shaping the cookies
1/2 cup cold unsalted butter, cut into cubes
Big handful of fresh basil leaves, sliced
Zest of 1 small lemon
Zest of 1 lime
1 tbsp fresh lemon juice
Pinch salt
Large granule sugar (i.e. demarara, turbinado, raw etc. or just use caster sugar) - Optional

1. Preheat oven to 190C (375F). Place all ingredients but the large granule sugar in the bowl of a food processor. Pulse until large clumps form and the dough starts to come together

2. Roll heaping tablespoons of dough between your palms to make balls. Place about 2 inches apart on the baking sheets, then use the bottom of a glass rubbed in powdered sugar to flatten each ball of dough. If you’re using the large granule sugar, sprinkle it over the tops of the cookies.

3. Bake until the edges turn light brown, about 15-20 minutes. Cool on racks. These keep well in an airtight container for a few days.

Enjoy =D xx

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