Buttery Lemon and Basil Sable Biscuits – Farm Chef recipe

Here’s a tasty dessert option from one of Farmers Weekly’s Farm Chefs, Casey Foot

See also: Coriander Lime Chicken and Broad Beans from our Farm Chef

Makes about 30 biscuits

Preparation time: 20 minutes

Cooking time: 10 minutes

For the biscuits

• 150g plain flour
• 125g butter, cubed
• 70g caster sugar
• 1 egg yolk
• 1 heaped tablespoon of finely chopped basil
• 1 tsp calvados, or your favourite type of brandy
• Finely grated zest of 1 lemon

To serve

• Lemon zest curls
• Greek basil leaves
• Vanilla ice cream

1. Put flour, sugar, butter and lemon zest in a food processor and pulse until it looks like breadcrumbs. 
2. Pour onto a clean work surface, make a well in the centre and add the egg yolk, calvados and chopped basil and work together to form a dough.  You can knead this lightly to make sure it is mixed well and the basil is evenly spread. Wrap in clingfilm and chill in the fridge for 30 minutes.
3. Heat oven to 180C, and roll out the dough to approx 5mm thick. Using a 5cm or 6cm fluted cutter, cut out and place on a baking tray. Bake in the oven for 10 minutes or until just golden. Remove from oven and leave for 10 minutes, then place on a rack. These will keep well in an airtight container.
4. To serve, place one biscuit on a plate. Take a scoop of vanilla ice cream and place on top of the biscuit. Scatter some of the lemon zest curls, and a few Greek basil leaves (or the very small sweet basil leaves) on top of the ice cream. Top with another biscuit and serve.