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An easy recipe for a light and crumbly Scottish shortbread flavoured with lemon and basil. Suitable for dairy-free and vegan diets. The dairy-free spread can be replaced with butter if you prefer that.


A stack of Lemon and basil shortbread cookies
I made this cake a few weeks ago. It is one of those you make and want to eat immediately. I'm not sure where it came from. I found it...
It's the end of National Get Grilling Week and the beginning of National Vegetarian Week . I decided to ease myself into this week (w...
You may not know it, but this is National Get Grilling Week . It runs from 16th – 22nd May 2011. I am celebrating it by trial running a G...
This is my entry for this week's Presto Pasta Nights , which I have the honour to host this week. Today is the final day for entering a...
I made these baby egg pies (or baby quiches) for Cooper, but they are also great picnic fare, as they are so easy to pick up and eat witho...
I made these a few weeks ago, but never got around to posting them. I actually made them to take somewhere. It must have been a party or so...