Honey Buckle
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This honey buckle is my go to when I want something special but don't have all day to fuss in the kitchen. The whole thing comes together in about an hour, and honestly, the ingredient list is pretty basic stuff you probably have on hand already. What I love most is how the honey adds natural sweetness along with some wonderful antioxidants, so it feels a little bit wholesome even though it's definitely a treat. The butter topping with that flaky sea salt creates this gorgeous contrast that makes it taste far fancier than the simple steps it takes to make. It's become my favorite thing to bring to potlucks because people are always surprised at how good it is.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 200 ggranulated sugar(null)
- 100 gunsalted butter, softened(null)
- 2 nulllarge eggs
- 100 ghoney(null)
- 5 gbaking powder(null)
- 2 gsalt(null)
- 50 gconfectioner's sugar(null)
- 1 gflaky sea salt(optional garnish)
- 20 gbutter, for greasing(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease an 8-inch square baking dish with butter and line with parchment paper.
Tip: Use parchment paper to prevent the buckle from sticking.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Use a whisk to ensure the dry ingredients are well combined.
- 3
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy.
Tip: Use room temperature ingredients for the best results.
- 4
Beat in the eggs one at a time, followed by the honey.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: The dough should still be slightly crumbly.
- 6
Pour the dough into the prepared baking dish and smooth the top.
Tip: Use a spatula to ensure the dough is evenly distributed.
- 7
Bake for 25-30 minutes or until the edges are lightly golden.
Tip: The buckle is done when it's lightly golden and springs back when touched.
- 8
Remove from the oven and let cool in the pan for 5 minutes.
Tip: Use a clean spatula to loosen the buckle from the parchment paper.
- 9
Dust the buckle with confectioner's sugar and sprinkle with flaky sea salt, if desired.
Tip: Optional, but adds a touch of elegance to the dish.
- 10
Cut into squares and serve.
Tip: The buckle is best served warm, but can be stored in an airtight container at room temperature for up to 3 days.
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