Honey-Coated Shortbread
photo by Meghan at Food.com
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
12 cookies
ingredients
- nonstick cooking spray
- 394.39 ml all-purpose flour
- 78.78 ml granulated sugar
- 177.44 ml cold unsalted butter, cut into 1-inch pieces
- 44.37 ml honey
- 4.92 ml kosher salt or 4.92 ml sea salt
directions
- Use a 9-10" tart pan with removable bottom or a shortbread mold. Spray with Pam. You can even use a regular baking pan, maybe 9 x 11 but you may have trouble removing the first couple of pieces.
- Place the flour and sugar in a food processor. Pulse. Add the cold butter and pulse only until it looks like fine sandy crumbs.
- Press the dough evenly into the prepared pan with your fingers. Stab all over with a fork. Refrigerate until chilled, at least 30 minutes.
- Position a rack in the center of the oven and heat the oven to 350°F.
- Bake the shortbread only until just pale gold in the center, 25-30 minutes. Don't overbake; it will get very hard. Remove from oven.
- Heat the honey in the microwave until warm and liquid, about 10 seconds. Quickly pour the honey over the shortbread surface and spread evenly with a pastry brush.
- Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.
- Transfer the pan to a rack and let the shortbread cool about 15 minutes. Cut while still warm into wedges or squares with a sharp knife. The cookies will keep in an airtight container at room temperature for 1 week.
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Reviews
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Like you, I found these online (at http://half-bakedbaker.blogspot.com/2009/02/honey-shortbread.html) and was about to post them, but you already beat me to it. :) I cut mine into much smaller pieces, so I think I got about at least 20 servings out of this recipe, but that wasn't a bad thing. More pieces of shortbread = more shortbread goodness!
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These are really nice. The salty-honey factor really is what captured my attention. I may have slightly undercooked mine due to the warnings--mine was a really pale golden brown in the middle and I think it could stand a little more. Can you re-bake shortbread? I wonder. Anyway, even a little soft, this is a great recipe!
RECIPE SUBMITTED BY
Jezski
United States