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Honey butter shortbread cookies
Simple in appearance but full of flavour, Martha Collison's fun cookies are made with floral set honey, which gives a lovely natural sweetness.
Makes12
CourseSnack
Prepare20 mins
Cook14 mins
Total time34 mins
PlusPreparation time 20 minutes + chilling and cooling
85g unsalted butter, softened at room temperature
65g No.1 New Zealand Clover Honey
25g caster sugar
130g plain flour
20g cornflour
Combine the butter, honey and sugar in
a large mixing bowl and beat well with a
wooden spoon for a few minutes. You’re
looking for the mixture to be light and fluffy.
Add the plain flour and cornflour to the
mixture and beat to a thick, stiff dough.
Wrap it well and chill for at least 30 minutes.
When ready to bake, preheat the oven to
190ºC, gas mark 5. Line a large baking tray with
baking parchment. Roll out the cookie dough
until it’s about 0.5cm thick, then use a sharp
knife or cutter to cut hexagon shapes out of
the dough (see my tip below). Arrange on the
baking tray, then use a chopstick or roundended implement to make small indentations,
to make them look like honeycomb.
Bake for 12-14 minutes. The cookies should
be golden brown around the edges when
ready. They might feel soft in the middle but
will harden as they cool. Allow to cool for
10 minutes on the tray, then transfer to a wire
rack to cool completely. These will keep for
3-4 days in an airtight container.
Cook’s tip
If you don’t have a hexagonal cutter and don’t fancy cutting the cookies out freehand, you can easily print out a template or draw one (about 9x7cm would work well) and cut around that instead.