Basil Shortbead Biscuits

Delicate, crumbly shortbread with a hint of basil

1. 1

   PREP - Leave the butter to soften a little. Line a baking sheet with baking parchment. Wash the basil leaves and finely shred.
   
   BEAT - Beat together the butter and sugar until creamy and fluffy. In a small bowl, lightly beat the egg and add it a little at the time to the buttery mixture, while keeping the beater on slow speed.
   
   ADD - Add the ground almonds, flour and baking powder to the mixture, then the basil. Be careful not to over mix.
   
   CHILL - Shape the dough into a thin sausage. Use a little extra flour if it is too sticky, then wrap in cling film and chill for 30 minutes.
   
   PRE-HEAT THE OVEN TO 180&#730,C/160&#730,C FAN/GAS 4
   
   CUT - Sprinkle a clean surface with the icing sugar. Roll the dough in it and cut into eighteen circles approximately 5mm thick.
   
   BAKE - Place the shortbreads on the parchment and bake for 10 minutes or until just pale gold. Be careful not to over-cook or you will lose the delicate basil flavour.
   
   COOL - Transfer to a wire rack and leave the biscuits to cool completely.