Description
Lemon Shiso Shortbread Cookies full of citrusy flavour with a melt-in-your-mouth texture. Buttery, rich and perfect for holiday cookie boxes.
Ingredients
Units
Scale
- 1/4 cup + 1 tbsp (50 g + 13 g) granulated sugar, divided
- 12–15 shiso leaves
- zest of 1 lemon
- 1 cup + 2 tbsp (150 g) cake flour
- 1/4 tsp (1.75 g) salt
- 1 tsp (6 g) honey
- 7 tbsp (100 g) chilled unsalted butter, cubed
Instructions
- Make the infused sugar: Using a suri bachi (motor and pestle), grind the sugar, lemon zest and shiso leaves until it feels like wet sand. Alternatively, this can be made in a small food processor. Reserve 1 tbsp of this shiso sugar.
- Make the dough: Add the lemon shiso sugar, flour and salt to a food processor and pulse blend a few times. Add the cubed butter and honey and pulse blend until dough comes together.
- Roll & Chill: Form the dough into a log with plastic wrap, about 1.5 inches in diameter. Chill in the fridge for 1-2 hours, or until firm (up to 5 days).
- Prepare to bake: Preheat the oven to 340 F (170 C). Line a baking tray with parchment paper.
- Optional step: Mix a course sugar with sesame seeds on a small baking tray or large plate and roll the dough into the sugar sesame mixture until coated. You can also add fresh candied shiso for a different look.
- Slice the dough: Slice the log of cookie dough into 18 pieces (including the ends), and place on the baking tray about 2 inches apart. Sprinkle with reserved shiso sugar.
- Bake: Bake for 14-18 minutes, or until the tops look cooked.
- Chill: Remove form the oven and allow the cookies to cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
- Serve & store: Once cooled, serve immediately or store in an air tight container for up to 1 week at room temperature or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie