I know this blog is called Sweet Sundays, but every so often I crave not-so-sweet treats.
I’m sure everyone can relate to the feeling of being candied-out following a weekend (err weeks) of Halloween celebrations so I figured now was as good a time as ever to share my favorite savory shortbread recipe.
Confession: I haven’t been trick-or-treating in years and yet I still manage to consume embarrassing amounts of candy each October. I like to think I’m not the only one.
If you’re also ready for a savory fix to tide you over during your sugar coma this week, bake a batch of these and pair them with your afternoon tea for maximum enjoyment. Trust me you won’t regret it.
Unlike the brown sugar shortbread I’m so fond of making, this version is full of lemon and basil flavors in every bite. Savory to the core.
Storage tip: this shortbread is crumbly so keep it refrigerated until you are ready to enjoy it to achieve the perfect texture.
- 1 Stick + 2 tablespoons of butter, softened
- ¼ Cup + 1 tablespoon (60g) of granulated sugar
- 1 Tablespoon chopped basil (I use a food processor to get it really fine)
- 1 Teaspoon lemon peel zest
- 1 Cup + 2 tablespoons (150g) flour
- Pre-heat your oven to 350 degrees
- Line a baking pan with parchment paper and set aside. I used a 6×8 inch pan but you can use a larger one for thinner shortbread – just be sure to adjust your cooking time
- In a large bowl, cream butter and sugar
- Once combined, mix in basil and lemon zest
- Gently add in flour and mix until just combined and no longer crumbly
- Pour batter into prepared pan and use fingers or a spatula to spread it evenly
- Bake for 37-40 minutes, or until a toothpick inserted into the middle comes out clean
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