Honey Scottish Shortbread
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Buttery, honey-sweetened shortbread with a crumbly texture and a hint of Scottish charm.
Ella x
Ingredients
- 250 gbutter(softened)
- 200 ggranulated sugar
- 150 ghoney(high-quality, pure)
- 300 gall-purpose flour
- 10 gsalt(fine)
- 5 gbaking powder(unopened)
- 100 gunsalted butter, for brushing
- 50 gheavy cream, for brushing
- 10 gflaky sea salt
- 50 gmuscovado sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly brush with unsalted butter.
- 2
In a medium-sized bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3
Add the honey and mix until well combined. Add the muscovado sugar and mix until smooth.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 5
Turn the dough out onto a lightly floured surface and knead a few times until it comes together. Roll out to a thickness of about 5mm (1/4 inch).
- 6
Cut into desired shapes using a cookie cutter. Place on the prepared baking sheet, leaving about 2cm (3/4 inch) of space between each shortbread.
- 7
Brush the tops with heavy cream and sprinkle with flaky sea salt. Bake for 25-30 minutes, or until lightly golden.
- 8
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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