Thursday, October 3, 2013

Basil shortbread & lemon curd :: Food

I love how taste basil and lemon together and though it would be fun to try a new recipe with basil shortbread generously spread with a creamy and tasty lemon curd on top.

Those are non-salty shortbread but you can also add some freshly grated parmesan in and serve them with italian ham to start a dinner !

Makes around 20 shortbreads:

150 gr flour
50 gr soft butter
5 cl extra olive oil
7 gr fresh minced basil leaf
1 egg

Lemon Curd:

* In a bowl mix flour and minced basil leaf.
* Add diced butter, olive oil and mix with your fingers.
* Add the egg and keep kneading with your hands until it makes a smooth dough.
* Roll into a 20 cm long and 5 cm thick tube and wrap it into plastic paper. Allow to harden into the fridge for 1h (or 20 minutes into the freezer).
* Preheat your oven on 180°C 15 minutes before taking the dough out of the fridge.
* Once the dough its cold take the plastic paper out and cut into 1.5cm thick pieces.
* Place the shortbreads on a baking tray cover with baking paper and jab the top of each ones with a fork.
* Bake for 15 minutes or until well golden.
* Allow to completely cool down on a rack.

* Make the lemon curd following this recipe.

Serve once your lemon curd is cold !

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