Pick and finely chop <quantity>1<unit>bunch</unit></quantity> of shiso leaves

Add <quantity>200<unit>g</unit></quantity> of all-purpose flour and <quantity>80<unit>g</unit></quantity> of softened butter chunks to a large bowl

Add <quantity>25<unit>g</unit></quantity> of powdered sugar

Add <quantity>1</quantity> egg, <quantity>1</quantity> egg yolk, and the shiso leaves

Add a pinch of salt and <quantity>1<unit>tbsp</unit></quantity> of water

Add <quantity>1<unit>tsp</unit></quantity> of baking soda and mix with your hands to form a dough

Flatten the dough on a sheet of parchment paper. Cover with another sheet

Roll out the dough until <quantity>0.5<unit>cm</unit></quantity> thick

Refrigerate the dough for 2h to chill

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Remove the top parchment paper sheet and punch the dough with a ring cutter. Transfer to a baking tray lined with parchment paper. Press the remaining dough together and repeat

Bake for 12m, until the dough is cooked through but just slightly golden. The shiso sablé is ready