These honey shortbread biscuits have a subtle honey flavour and a soft shortbread texture and melt in the mouth. These shortbread biscuits go perfectly with a coffee and tea.
7 ingredients4 steps
Egg-Free Recipes
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Biscuits
90gUnsalted butter (cubed)
40gBillington's Unrefined Golden Caster Sugar
85gHoney
110gAllinson's plain white flour
60gCorn flour
PinchSalt
10gBillington's Unrefined Golden Icing Sugar
Utensils
Food processor
Cutters of your choice
Nutritional information per 42g serving
Energy 215cal
Fat 8.5g
of which Saturates 5.9g
Carbohydrates 31g
of which Sugars 14g
Protein 1.5g
Salt 0.25g
Method
Step 1
Add all the ingredients into a food processor and whizz until a soft ball of dough forms.
Step 2
Wrap the dough in cling film (or place in a small airtight container) and place in the fridge to chill for min 30 mins or until firm enough to roll.
Step 3
Gently roll the dough out on a floured surface to about 5-8mm thick and cut into shapes using a desired biscuit cutter (e.g. 5cm round biscuit cutter). Transfer the biscuits onto a lined baking tray and chill in the fridge for a further 10 minutes.
Step 4
Preheat the oven to 160°C fan before placing in the oven to bake for approx. 10-12 minutes or until pale golden at the edges. Transfer the biscuits to a wire rack to cool before serving with a light dusting of icing sugar.
