We have a healthy basil plant in our balcony garden and I have been on the lookout for recipes that involve fresh basil. When a friend of mine recently mentioned about a savory onion cookie, it occurred to me that I could modify the recipe to make these savory basil lemon cookies. These cookies are crisp on the outside but soft inside. The cheese in the recipe not only makes these cookies soft, but also adds a mild flavor that enhances the overall taste. By varying the amount of green chilies, you could easily make it spicy enough to suit your tastes. These cookies last 3 -4 days at room temperature if stored well and taste really good with chai (Indian tea) or coffee.
Eggless Basil Lemon Savory Cookies Recipe
(makes 12 cookies)
Preparation time: 15 minutes
Cooking time: 12 – 15 minutes
1/4 cup chopped fresh basil
1 tbsp almonds
2 – 3 green chilies (depending on spice level, optional)
1 tbsp lemon juice
2 tbsp parmesan or cheddar cheese
3 tbsp butter at room temperature
1 tsp sugar
½ tsp salt
1 cup all-purpose flour
2 tsp baking powder
1 tsp lemon rind
A few drops of milk to bind the dough if required
Grind basil leaves, green chilies, and almonds with lemon juice to form a coarse paste. Transfer the paste to a bowl and add butter, cheese, sugar, salt, lemon rind and mix well. Add all purpose flour, baking powder and form a dough. If required, add milk, a tablespoon at a time, just enough to form a dough that will hold together.
Pre-heat oven to 375 F.
Divide the dough into 12 equal parts and form each part into a lemon sized ball. Place the dough balls on a baking tray lined with a cookie sheet or greased aluminum foil and bake. After about 8 minutes, turn the cookies over and continue baking for about 5 minutes or until they turn golden brown.
Cool to room temperature and store in air tight container.