Description
Lemon & Shiso Shortcake is a unique and delightful treat that combines the bright, citrusy flavor of lemon with the fragrant, herbaceous notes of shiso. This easy-to-make recipe results in a tender, flaky shortcake that’s perfect for dessert or as a sweet snack.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 3/4 cup cold milk
– 2 tablespoons lemon zest
– 1/4 cup fresh shiso leaves, chopped
– 1 egg, beaten for egg wash
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the chilled butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Add the cold milk and stir just until the dough comes together. Do not overmix.
5. Gently fold in the lemon zest and chopped shiso leaves.
6. Turn the dough out onto a lightly floured surface and pat into a 1/2-inch thick round.
7. Use a 2-inch biscuit cutter to cut out rounds, re-rolling the scraps as needed.
8. Place the shortcake rounds on the prepared baking sheet, spacing them apart. Brush the tops with the beaten egg.
9. Bake for 12-15 minutes, or until the shortcakes are golden brown.
10. Serve the Lemon & Shiso Shortcakes warm or at room temperature.
Notes
For a sweeter version, you can add a lemon glaze or powdered sugar on top of the baked shortcakes. The shiso leaves can be substituted with fresh basil if desired.
- Prep Time: 15
- Cook Time: 12
- Category: Pies & Pastries
- Method: Baking
- Cuisine: Japanese-Inspired