If you enjoy experimenting in the kitchen, you'll love these slightly 'out-there' cookies. Sacla' Vegan Basil Pesto is the surprise ingredient, adding fresh herbal flavour to the zesty lemon and creamy peanut butter. Go on, give them a try.
You will need a 6cm round cutter and a small round stamp to cut out the whole in the middle
How to make the recipe
Step 1
Preheat the oven to 180C/160 fan oven. Add the flour, sugar, butter and lemon zest to a food processor and blitz until fine breadcrumb consistency
Step 2
Now add Sacla' Vegan Basil Pesto and the egg yolk and use the pulse button until it starts to come together as a dough. Turn it out onto a lightly floured board and knead it gently
Step 3
Roll the dough out to about 5mm thick and cut out the rounds, you will need to re-gather and re-roll the dough. Sit them on a baking sheet or use two lined with baking paper and put in the oven to bake for about 10-12 mins or until pale golden
Step 4
Remove and leave to cool for a couple of mins then stamp out a circle in half the biscuits, these are for the tops
Step 5
Transfer to a wire rack and leave to cool completely. Lightly dust the biscuit tops then sandwich them together with a biscuit with a generous spread of Creamy Peanut Butter
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