Honey Shortbread

Ingredients

90g soft butter

100g set honey (we used Spring Blossom)

35g caster sugar

100g plain flour

70g cornflour

Method 1

Heat oven to Fan 160°C

Cream butter, honey and sugar well – a good 5 minutes in the mixer.

Add in both flours being careful not to overmix.  Wrap in cling film and chill for 15 minutes.

Roll out on a well floured surface and cut into biscuits – prick the biscuits to stop them rising.

Place on a lined baking tray and bake for 10-12 minutes.

Method 2

Heat oven to Fan 160°C

Place all ingredients into a mixer and mix until it just comes to ball.

Continue as method 1 from ‘wrap in clingfilm’.

 

Method 1 gives a shorter more buttery biscuit with more snap.

 

Makes approximately 26 biscuits – depends on cutter size.