Basil shortbread biscuits

Directions

1. PREP - Leave the butter to soften a little. Line a baking sheet with baking parchment. Wash the basil leaves and finely shred.
2. 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.
3. ADD - Add the ground almonds, flour and baking powder to the mixture, then the basil. Be careful not to over mix.
4. 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.
5. PRE-HEAT THE OVEN TO 180˚C/160˚C FAN/GAS 4
6. CUT - Sprinkle a clean surface with the icing sugar. Roll the dough in it and cut into eighteen circles approximately 5mm thick.
7. 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.
8. COOL - Transfer to a wire rack and leave the biscuits to cool completely.