Honey butter shortbread cookies

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.

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  • Makes12
  • CourseSnack
  • Prepare20 mins
  • Cook14 mins
  • Total time34 mins
  • PlusPreparation time 20 minutes + chilling and cooling

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  • 85g unsalted butter, softened at room temperature
  • 65g No.1 New Zealand Clover Honey
  • 25g caster sugar
  • 130g plain flour
  • 20g cornflour


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per item when made using specific products in recipe


512kJ/ 122kcals



Saturated Fat












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