Basil and Lemon Cookies




These little cookies are sunshine on a plate. I have to say I love the flavor combo. I thought I would end up with some pretty average, weird tasting cookies however they are so refreshing and delightful. They have inspired me to begin experimenting with other flavor combos in my baking. You never know what you will end up with, but if there all this good I’m very keen.

I had some basil that was slowly wilting and instead of making a big spaghetti bolognese, I started to think what else I could do with the basil. Basil has such an amazing and homely aroma, its sweet and inviting, I could just dive my face into a bunch of basil, its just that good, don’t you think so?

I started to think how would it go in something sweet, I had some lemons and thought I might make a bit of a short bread and incorporate the two, well lemon and basil go so well together in savory dishes, whats to stop them working in something sweet. Well let me tell you…. NOTHING. Its divine and I think you should give it a go. Do you know of any other flavor combos that work well in sweet dishes, I would love to hear about any of your own experimentation.



Basil and Lemon Cookies
Prep time
Cook time
Total time
Serves: Makes 15
  • 2 cups plain flour
  • ½ cup brown sugar
  • 75 g butter
  • 2 tablespoons lemon juice
  • zest of a lemon
  • 2 tablespoons of finely chopped fresh basil
  • 1 cup white sugar
  • 1 tablespoon honey
  1. Pre heat the oven to 150C
  2. Place the flour, sugar and butter into a food processor and pulse until the mixture forms fine bread crumbs. Then add the lemon juice and zest along with the basil and pulse to form a dough.
  3. Place the dough on a floured bench and roll it out with a rolling pin, until about 5mm thick. Use a 5cm cookie cutter to cut the cookies out and place on a lined baking tray. Bake for 10-15 minutes. Place on a cooling tray to cool.
  4. To make the topping place the sugar and honey into a saucepan, then swirl as the sugar starts to melt. Let the mixture boil until a beautiful amber colour forms, then remove form the heat. Use a fork to drizzle the toffee over the cookies on a flat surface. Let cool before eating so the toffee hardens.


  1. Grace says

    Hi Sophia, your right it is trying new combinations of flavours that make for great recipes!

    These cookies sound and look lovely.

    Took your book to the ladies at the Sunday market and loved it especially your utensils

    Always G

  2. Grace says

    Hi Sophia, your right, experimentation is the basis of many a good result! Your cookies look just as you describe “sunshine on a plate”

    Keep up the good work

    Always G

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