Honey Shortbread Fingers

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a high-quality parchment paper for easy cleanup

2. 2

   In a medium-sized bowl, whisk together the flour, baking powder, and salt.

   Tip: Whisking helps incorporate air into the dough

3. 3

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

   Tip: Use a stand mixer or a hand mixer for this step

4. 4

   Gradually add the honey to the butter mixture, beating until well combined.

   Tip: Honey adds a rich flavor to the shortbread

5. 5

   Add the vanilla extract, if using, and mix until combined.

   Tip: Vanilla enhances the overall flavor

6. 6

   Gradually add the dry ingredients to the butter mixture, beating until a dough forms.

   Tip: Be careful not to overmix the dough

7. 7

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

   Tip: Chilling helps the dough relax and become easier to shape

8. 8

   On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch (6 mm).

   Tip: Use a light touch to prevent the dough from becoming too dense

9. 9

   Use a finger or a pastry cutter to shape the dough into finger-shaped strips.

   Tip: Make sure the edges are sealed tightly to prevent crumbling

10. 10

    Place the shortbread fingers on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each finger.

    Tip: Don't overcrowd the baking sheet for even baking

11. 11

    Bake for 18-20 minutes, or until the shortbread is lightly golden.

    Tip: Keep an eye on the baking time, as it may vary depending on your oven

12. 12

    Remove the shortbread from the oven and sprinkle with flaky sea salt.

    Tip: Salt enhances the flavor and adds a touch of elegance

13. 13

    Let the shortbread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Letting the shortbread cool completely helps prevent breakage