Honey Shortbread

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.

   Tip: For an extra crispy shortbread, chill the dough for 30 minutes.

2. 2

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer for a faster and more efficient process.

3. 3

   In a small bowl, whisk together the honey, vanilla extract, and almond extract.

   Tip: Adjust the amount of extract to your liking for a stronger or sweeter flavor.

4. 4

   Add the dry ingredients (flour, salt, and baking powder) to the mixing bowl. Mix until just combined.

   Tip: Be careful not to overmix, as this can lead to a dense shortbread.

5. 5

   Gradually add the honey mixture to the dry ingredients, mixing until a dough forms.

   Tip: Use a wooden spoon for a more rustic texture.

6. 6

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will allow the dough to firm up and make it easier to shape.

7. 7

   On a lightly floured surface, roll out the dough to a thickness of 5mm (1/4 inch). Cut into desired shapes using a cookie cutter.

   Tip: For a more uniform shortbread, use a round cutter.

8. 8

   Place the shortbread on the prepared baking sheet, leaving 2cm (1 inch) of space between each cookie.

   Tip: Bake for a lightly golden color, not a dark brown.

9. 9

   Bake for 20-25 minutes, or until the shortbread is firm to the touch.

   Tip: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. 10

    Serve the shortbread warm, dust with powdered sugar if desired.

    Tip: For an extra special touch, serve with a dollop of whipped cream or a sprinkle of sea salt.