Ingredients:
Anchor butter 300 g
Icing sugar 190 g
Eggs 2
Salt 3 g
Fresh Thai basil leaves 20 g
Cake flour 800 g
Cheng Chi fried shallots 100 g
Method:
1. Beat the unsalted butter with the sifted icing sugar and salt until combined and slightly aerated.
2. Add the eggs a little at a time, beating as you go.
3. Mix in the chopped Thai basil leaves.
4. Add the flour and cut it in with a spatula so the dough does not develop gluten — stop as soon as it looks evenly crumbly.
5. Put the fried shallots in a plastic bag and chop them fine, then work them into the dough.
6. Shape into a log inside a plastic bag and freeze until firm.
7. Slice and put straight onto a baking tray.
8. Bake at 170/140°C for about 20 minutes for slightly thicker biscuits. (In a convection oven at 167°C, sitting on a second tray, about 12 minutes.)
Once cool, they are ready to pack.
Note: go easy on the basil. Too much and it stops working.