Ingredients:

  • 1 cup (loosely packed) Fresh Lemon Balm Leaves
  • 1 cup (2 sticks / 225g) Unsalted Butter, cut into cubes
  • 1 ½ cups (180g) All-Purpose Flour, sifted
  • ½ cup (60g) Cornflour (Corn Starch), sifted
  • ½ cup (60g) Icing Sugar (Powdered Sugar), sifted
  • ¼ tsp Fine Sea Salt
  • 1 tsp Vanilla Extract
  • 4 oz (115g) Good Quality White Chocolate, chopped or chips
  • ½ tsp Neutral Vegetable Oil (optional)
  • ½ tsp Lemon Zest (optional garnish)

Instructions:

  1. Gently Infuse: Place the butter cubes and the Lemon Balm leaves in a small saucepan. Heat on the lowest setting possible, stirring frequently, until the butter is completely melted (do not allow it to boil or sizzle).
  2. Steep: Remove from heat immediately, cover, and allow the balm to steep in the warm butter for 30 minutes. This draws out the subtle flavor without 'cooking' the delicate essential oils.
  3. Strain and Chill: Strain the butter through a fine-mesh sieve into a clean bowl, discarding the leaves. Refrigerate the infused butter until it returns to a solid, spreadable consistency (about 30–45 minutes).
  4. Cream: Preheat oven to 350°F (175°C). Line baking sheets with parchment. In a mixer, cream the cooled, infused Lemon Balm butter with the sifted icing sugar and vanilla extract until light, pale, and fluffy (about 3–4 minutes). Scrape down the bowl frequently.
  5. Combine Dry Ingredients: Whisk together the sifted flour, cornflour (corn starch), and salt in a separate bowl.
  6. Mix Dough: Gradually add the dry ingredients to the creamed mixture on low speed until just combined. Mix only until a cohesive dough forms; do not overmix.
  7. Chill (Mandatory): Wrap the dough tightly in cling film, shaping it into a log approximately 1.5 inches (4 cm) in diameter. Refrigerate for at least 45 minutes to firm up.
  8. Slice and Bake: Unwrap the chilled log and use a sharp knife to slice the dough into ¼-inch (6mm) thick rounds. Place biscuits 1 inch apart on the prepared baking sheets.
  9. Bake: Bake for 15–18 minutes, rotating the sheets halfway through, until the edges are just beginning to turn a pale golden-brown. They should still look very pale in the center.
  10. Cool: Transfer biscuits to a wire rack immediately and allow them to cool completely.
  11. Melt Chocolate: Melt the white chocolate using a double boiler or 30-second bursts in the microwave, stirring until smooth. Stir in the optional oil for a glossy sheen.
  12. Dip and Set: Dip half of each cooled biscuit into the melted white chocolate. Lay them back on the parchment paper and sprinkle immediately with optional lemon zest.
  13. Set: Allow the chocolate to set completely before stacking or serving.