Jackson’s back in the kitchen with a honey shortbread recipe that’s perfect timing for back-to-school lunch boxes. These honey shortbreads are buttery and gentle, sweetened with honey rather than refined sugar but be warned, they never seem to last long once they are out of the oven.
Their soft, melt-in-the-mouth texture pair perfectly with a tea or coffee
Ingredients
Method
- Cream the Base Preheat the oven to 160°C fan. Beat the butter, honey, icing sugar (if using), vanilla and salt together until smooth and creamy.
- Bring It Together Add the plain flour and cornflour and mix until a soft dough forms. Don’t overwork it — stop as soon as everything comes together.
- Chill Wrap the dough in cling film and chill in the fridge for 30 to 45 minutes. This firms it up and makes it much easier to handle.
- Shape & Score Roll the dough out to about 1.5 to 2cm thickness for soft, thick rounds. Cut into circles with a cutter, or press the dough into a lined tin and score into fingers or wedges.
- Bake Until Golden Bake at 160°C fan for 15 to 20 minutes until pale golden at the edges. Leave to cool fully on the tray — they’ll feel soft when they come out but firm up beautifully as they cool.
Jackson’s Top Tip
The icing sugar is optional. It adds a subtle sweetness and slightly crispier edges, but these are just as lovely made with honey alone. Both versions are delicious — choose based on what you’re in the mood for.
Storage: These keep well in an airtight tin for up to a week — if they last that long.
Honey Used
Lemon & Ginger Infused Honey
We used our Lemon & Ginger Infused Honey for a subtle citrus warmth, but this recipe works with any honey you like. A lighter honey like Acacia gives a delicate, floral shortbread, while something darker like Buckwheat adds a richer depth. Pick your favourite and make it your own.
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Made these shortbreads?
We’d love to see them! Tag us on Instagram or send a photo to hello@edinburghhoney.co.uk.
