Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (6g) fresh basil leaves, finely minced
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tbsp (12g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) finely minced fresh basil

Instructions:

  1. Create Basil Sugar: In a small bowl, combine 100g sugar and 6g minced basil. Rub the basil into the sugar with fingertips until the sugar is pale green and fragrant.
  2. Sift Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, and salt.
  3. Cream the Fats: Beat softened butter and the prepared basil-infused sugar on high speed for 2-3 minutes until pale and fluffy.
  4. Emulsify: Add the remaining 150g granulated sugar, lemon zest, egg, and vanilla extract. Beat on medium-high for 60 seconds until smooth.
  5. Fold in Dry Ingredients: On low speed, gradually add the sifted flour mixture. Mix only until the flour streaks disappear; do not overmix.
  6. The Chill: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  7. Bake: Preheat oven to 350°F (175°C). Shape dough, roll in the finishing mixture of 25g sugar and 2g minced basil, and bake for 10 minutes.