Honey Rum shortbread is a rich and buttery festive treat. With all the sweetness and warmth of honey and rum this traditional Scottish biscuit is a beloved recipe and favourite around this time of year.
Honey Shortbread
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1 cup (225 g / 8 oz) butter, softened
1/3 (80 ml / 3 fl. oz) cup runny honey
2 (10 ml) teaspoon rum extract or rum
1 3/4 cups (225 g / 8 oz) unbleached all purpose flour
1 cup (100 g / 4 oz) finely ground almonds
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. Then gently indent with the tines of a fork.
4. Bake for 20 to 30 minutes, until golden. Transfer to a wire rack, and while still warm sprinkle generously with caster sugar. Allow to cool slightly but while still warm gently follow the premade score marks to cut into slices.