These honey shortbread biscuits have a subtle honey flavour thanks to the Billington's Dark & Rich honey designed especially for baking. They have a soft shortbread texture and melt in the mouth. These shortbread biscuits go perfectly with a coffee and tea.
Add all the ingredients into a food processor and whizz until a soft ball of dough forms.
Wrap the dough in cling film (or place in a small airtight container) and place in the fridge to chill for min 30 mins or until firm enough to roll.
Gently roll the dough out on a floured surface to about 5-8mm thick and cut into shapes using a desired biscuit cutter (e.g. 5cm round biscuit cutter). Transfer the biscuits onto a lined baking tray and chill in the fridge for a further 10 minutes.
Preheat the oven to 160°C fan before placing in the oven to bake for approx. 10-12 minutes or until pale golden at the edges. Transfer the biscuits to a wire rack to cool before serving.
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