
Shiso Sablé
3h 10m
Buttery savory shiso biscuits, to eat by themselves or to serve as a base for more elaborate entrees.
Pick and finely chop 1 bunch of shiso leaves
Add 200 g of all-purpose flour and 80 g of softened butter chunks to a large bowl
Add 25 g of powdered sugar
Add 1 egg, 1 egg yolk, and the shiso leaves
Add a pinch of salt and 1 tbsp of water
Add 1 tsp 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 0.5 cm thick
Refrigerate the dough for 2h to chill
Preheat the oven to 180 °C
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
Yield 4 people
Shiso
1 bunchSoftened Butter
80 gAll-Purpose Flour
200 gPowdered Sugar
25 gBaking Soda
1 tspEgg
1Egg Yolk
1Salt
1 pinchWater
1 tbsp
Equipment
Kitchen Scale
Parchment Paper
Rolling Pin
Ring Cutter