Honey Shortbread

 

Not only do I make these for World Bee Day, I do make these during the summer months as well. With a sprinkling of dreamy lavender sugar these buttery golden biscuits are ideal for balmy sunny days. 

Honey Shortbread

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225g (8 0z) / 1 cup butter, softened

80 ml (3 fl. oz) / 1/3 cup honey

1 teaspoon vanilla

225g (8 oz) / 1 3/4 cups unbleached all purpose flour

110g (4 oz) / 1 cup finely chopped almonds

lavender sugar to decorate

1. Preheat the oven to 300ºF (150ºC or Gas Mark 2) and line a baking tray with baking parchment.

2. Beat together the butter, honey and vanilla until light and fluffy. Gradually add the flour almonds mixture and mix well.

3. Turn onto a lightly floured surface and knead lightly to about 10 mm (1/2 inch) thickness, to fit the shape of your baking sheet. Transfer to the baking tray, you may have to reshape the dough, and mark into slices with a knife. Alternatively, after kneading the dough, place on the lined baking tray, shape to fit the baking tray and mark into slices with a knife. 

4. Bake for 30 to 40 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with lavender sugar, allow to cool completely.