Sometimes “you only get one chance to make a first impression” doesn’t apply. Have you ever met someone that immediately rubbed you the wrong way and you later ended up being great friends? Sometimes, although not always at first, unlikely pairs attract. This is exactly what happened with these Basil Cornmeal Shortbread Sandwiches with Apricot Filling.
Putting herbs in baked goods is not something I’m a stranger to (see: rosemary shortbread and thyme corn bread) but I had never considered basil before. Basil is for caprese sandwiches and pestos – not for baking. Turns out I was only half right. Although chopped basil did add uniqueness to the shortbread, I had to change the wording from the original recipe which called them “cookies”. The word “cookies” made this creation confusing and after taking my first bite under the impression that I was eating a cookie I was utterly dissapointed. It was savory, dry, barely sweet, and intensely basil flavored. What had I done??
I was about near ready to call it a fail when I remembered the apricot jam. A generous smear was just what the shortbread needed to balance savory and sweet. Although the jam helped, what really made this recipe stellar was 24 hours in the fridge. Over this time, the flavors had a time to mesh together and I went from literally spitting them out to hoarding them in a tupperware. Moral of the story – first impressions aren’t always accurate and if you give it time you might end up with an unexpectedly delicious baked good (or friend! ..minus the delicious)