Orange Blossom Honey Shortbread

Honey Shortbread Recipe

Orange Blossom Honey Shortbread

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 45 mins

Cook time: 15 mins

Total time: 1 hour

Serves: 20

These shortbread biscuits are light and summery and made with butter and honey, a perfect treat to go with an afternoon tea, or to keep in the cookie jar.

Ingredients

• 250g butter

• 175g Rowse orange blossom honey, plus extra for drizzling

• 2 tbsp caster sugar

• 300g plain flour, plus more to dust

• 125g cornflour or rice flour

Instructions

1. Beat together the butter and honey until mixed together

2. Sift the flour and cornflour together into a separate bowl to combine

3. Add a 1/4 of it to the butter and slowly mix in using a spoon

4. Add the rest of the flour a bit at a time until it forms a ball of dough - You don’t need to over beat this.

5. Once it’s come together, bring it into a ball with your hands and wrap in cling film

6. Leave in the fridge to chill for ½ hour

7. Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2

8. Once chilled, lightly flour a work surface and rolling pin

9. Roll out the dough until 1 cm thick

10. Using a biscuit cutter, whatever shape you like, cut out the biscuits and place onto a baking tray Roll up pastry and repeat until you have used it all up

11. Place biscuits on a baking tray

12. Pop trays into the oven for 15 -20 minutes or until a very light golden color on the bottom and top of the biscuit

13. Sprinkle with extra caster while hot, then transfer to a wire rack to cool down

14. I like to eat these with an extra drizzle of honey on top!