Here’s a tasty dessert option from one of Farmers Weekly’s Farm Chefs, Casey Foot
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
- Lemon zest curls
- Greek basil leaves
- Vanilla ice cream
- Put flour, sugar, butter and lemon zest in a food processor and pulse until it looks like breadcrumbs.
- 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.
- 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.
- 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.