Indulge in the delightful combination of sweet and savory with this strawberry basil shortbread recipe. Perfect for a summer treat, these cookies bring together the freshness of strawberries and the aromatic touch of basil in a buttery, crumbly shortbread base.
While most of the ingredients for this recipe are common pantry staples, fresh basil and strawberries might not always be on hand. When heading to the supermarket, make sure to pick up these fresh items to ensure the best flavor and texture for your shortbread cookies.
Ingredients For Strawberry Basil Shortbread Recipe
Butter: Provides the rich, creamy base for the shortbread dough.
Sugar: Adds sweetness to balance the savory notes of the basil.
Flour: The main structure of the shortbread, giving it its crumbly texture.
Vanilla extract: Enhances the overall flavor with a hint of warmth.
Basil: Fresh and aromatic, it adds a unique savory twist to the cookies.
Strawberries: Fresh and juicy, they provide bursts of sweetness and color.
Technique Tip for This Recipe
When incorporating fresh strawberries into the shortbread dough, make sure to dice them finely and pat them dry with a paper towel to remove excess moisture. This helps prevent the dough from becoming too wet and ensures an even distribution of strawberry flavor throughout the cookies.
Suggested Side Dishes
Alternative Ingredients
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for the texture of shortbread.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor that complements the other ingredients.
all-purpose flour - Substitute with almond flour: Almond flour offers a gluten-free option and adds a nutty flavor that pairs well with the strawberries and basil.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that enhances the overall taste of the shortbread.
chopped fresh basil - Substitute with mint leaves: Mint leaves offer a refreshing and aromatic alternative that pairs well with strawberries.
diced fresh strawberries - Substitute with diced fresh raspberries: Raspberries provide a similar tartness and juiciness, making them a suitable replacement for strawberries.
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How To Store / Freeze This Recipe
- To keep your strawberry basil shortbread fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.
- If you want to extend their shelf life, place the cookies in an airtight container and refrigerate. This will keep them fresh for up to two weeks.
- For longer storage, freezing is an excellent option. Arrange the cooled shortbread cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
- Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label with the date. They can be stored in the freezer for up to three months.
- When you're ready to enjoy your frozen shortbread, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for about 30 minutes.
- For a freshly baked taste, you can warm the thawed cookies in a preheated oven at 300°F (150°C) for 5-10 minutes. This will revive their delightful texture and aroma.
- If you prefer to freeze the dough instead of the baked cookies, shape the dough into balls and freeze them on a baking sheet until solid. Then, transfer the dough balls to a freezer-safe bag or container.
- When you're ready to bake, there's no need to thaw the dough. Simply place the frozen dough balls on a baking sheet, flatten slightly, and bake in a preheated oven at 350°F (175°C) for a few extra minutes than the original recipe calls for.
- Always ensure that your shortbread cookies are completely cooled before storing or freezing to prevent condensation, which can make them soggy.
- For an added touch of freshness, you can place a small piece of bread or a sugar cube in the container with your cookies. This helps to maintain the right level of moisture.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the strawberry basil shortbread on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through and slightly crisp.
If you prefer using a microwave, place the shortbread cookies on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check and add more time if needed, but be cautious not to overheat.
For a toaster oven, set it to 300°F (150°C) and place the shortbread on the rack. Heat for 5-7 minutes, keeping an eye on them to ensure they don't over-brown.
If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 3-5 minutes. This method will help maintain their crispiness.
For a stovetop method, use a non-stick skillet over low heat. Place the shortbread in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give a slight toasty edge to the cookies.
If you want to enjoy them with a bit of a twist, consider reheating them in a warm oven and then serving with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of temperatures will elevate the flavors of the strawberries and basil.
Best Tools for This Recipe
Oven: Used to bake the shortbread cookies at the specified temperature.
Mixing bowl: Essential for combining the butter, sugar, vanilla extract, and flour.
Electric mixer: Helps to cream the butter and sugar together until light and fluffy.
Spatula: Useful for folding in the chopped basil and diced strawberries into the dough.
Baking sheet: The surface on which you place the dough balls for baking.
Parchment paper: Lining the baking sheet to prevent the cookies from sticking.
Measuring cups: Used to measure out the butter, sugar, and flour accurately.
Measuring spoons: Necessary for measuring the vanilla extract.
Knife: For chopping the fresh basil and dicing the strawberries.
Cutting board: Provides a safe surface for chopping basil and dicing strawberries.
Wire rack: Allows the cookies to cool evenly after baking.
Fork: Used to flatten the dough balls slightly before baking.
How to Save Time on Making This Recipe
Pre-measure ingredients: Measure out butter, sugar, flour, vanilla extract, basil, and strawberries before starting to streamline the process.
Use a food processor: Quickly chop the basil and strawberries using a food processor to save time.
Chill the dough: If the dough becomes too soft, chill it in the fridge for 10 minutes to make it easier to handle.
Line baking sheets: Use parchment paper to line your baking sheets for easy cleanup and to prevent sticking.
Batch baking: Roll and flatten all the dough balls before placing them in the oven to bake multiple cookies at once.
Strawberry Basil Shortbread
Ingredients
Shortbread Ingredients
- 1 cup Unsalted Butter softened
- ½ cup Granulated Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Vanilla Extract
- ¼ cup Fresh Basil chopped
- ½ cup Fresh Strawberries diced
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour, mixing until just combined.
- Fold in the chopped basil and diced strawberries.
- Roll the dough into small balls and place them on a baking sheet.
- Flatten each ball slightly with your hand or a fork.
- Bake for 18-20 minutes or until the edges are lightly golden.
- Let the cookies cool on a wire rack before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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