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lemon shiso shortbread cookies on a wooden board

Lemon Shiso Shortbread Cookies


  • Author: Lisa Kitahara
  • Total Time: 1 hour 30 minutes
  • Yield: 18 cookies 1x
  • Diet: Vegan

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
  • 1215 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

  1. 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. 
  2. 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.
  3. 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). 
  4. Prepare to bake: Preheat the oven to 340 F (170 C). Line a baking tray with parchment paper. 
  5. 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. 
  6. 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.
  7. Bake: Bake for 14-18 minutes, or until the tops look cooked. 
  8. 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.
  9. 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

Keywords: lemon shortbread cookies, shiso cookies