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Shiso Sablé
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Tina Van der Heyden

Tina Van der Heyden

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

    Step 0

  • Add 200 g of all-purpose flour and 80 g of softened butter chunks to a large bowl

    Step 1

  • Add 25 g of powdered sugar

    Step 2

  • Add 1 egg, 1 egg yolk, and the shiso leaves

    Step 3

  • Add a pinch of salt and 1 tbsp of water

    Step 4

  • Add 1 tsp of baking soda and mix with your hands to form a dough

    Step 5

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

    Step 6

  • Roll out the dough until 0.5 cm thick

    Step 7

  • Refrigerate the dough for 2h to chill

    Step 8

  • Preheat the oven to 180 °C

    Step 9

  • 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

    Step 10

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

    Step 11

Yield 4 people

  • Shiso

    Shiso

    1 bunch
  • Butter

    Softened Butter

    80 g
  • All-Purpose Flour

    All-Purpose Flour

    200 g
  • Powdered Sugar

    Powdered Sugar

    25 g
  • Baking Soda

    Baking Soda

    1 tsp
  • Egg

    Egg

     1
  • Egg Yolk

    Egg Yolk

     1
  • Salt

    Salt

     1 pinch
  • Water

    Water

    1 tbsp

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Parchment Paper

    Parchment Paper

  • Rolling Pin

    Rolling Pin

  • Ring Cutter

    Ring Cutter

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