Not only do I make these for World Bee Day, I do make these during the summer months and colder 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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1 cup (225 g / 8 oz) butter, softened
1/3 (80 ml / 3 fl. oz) cup runny honey
1 (5 ml) teaspoon vanilla
1 3/4 cups (225 g / 8 oz) unbleached all purpose flour
1 cup (100 g / 4 oz) finely ground almonds
lavender sugar or fine caster 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 and almonds 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 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with lavender sugar, allow to cool completely.