Episode 1
Sweet and Savoury
Chefs: Colin and Justin
Makes: 25 to 30 cookies
Prep Time: 15 min Cook Time: 15 min
Ingredients:
1 ½ cups all-purpose flour
½ cup icing sugar
¼ cup cornstarch
4 basil leaves
1 tsp finely grated lemon zest
¼ tsp salt
1 cup chilled unsalted butter, cut into ½ inch cubes
1 tbsp lemon juice
2 tbsp coarse sugar
Directions:
1. Preheat oven to 325°. Place flour, cornstarch, icing sugar, basil, lemon zest and salt in a food processor. Pulse until the basil is fine and fully incorporated. Pulse in the butter until a crumbly, cornmeal texture is achieved. Add the lemon juice and pulse until the dough comes together.
2. Form the dough into 2 logs about 1 ¼ inch wide. Wrap the logs in parchment and refrigerate for an hour. Cut the cookies into ¼ inch thick slices and place on a parchment lined bake sheet, approximately 1 inch apart. Sprinkle with coarse sugar.
3. Bake for 12-15 minutes.