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Recipe

Honey Shortbread

Scott Phillips

Yield: Yields 12 cookies.

Ingredients

  • Nonstick cooking spray
  • 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour
  • 1/3 cup granulated sugar
  • 6 oz. (3/4 cup) cold unsalted butter, cut into 1-inch pieces
  • 3 Tbs. honey
  • 1 tsp. kosher salt

Nutritional Information

      Nutritional Sample Size per wedge
      Calories (kcal) : 200
      Fat Calories (kcal): 100
      Fat (g): 12
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 30
      Sodium (mg): 95
      Carbohydrates (g): 23
      Fiber (g): 0
      Protein (g): 2

Preparation

  • Spray a 9-1/2-inch tart pan with removable bottom with cooking spray.

    In a food processor, briefly pulse the flour and sugar. Add the butter and pulse until incorporated and the mixture is sandy and uniform. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate until chilled, least 30 minutes.

    Position a rack in the center of the oven and heat the oven to 350°F. Using the tines of a fork, dock the dough evenly all over. Bake the shortbread until golden in the center, 40 to 45 minutes.

    Heat the honey in the microwave until warm and liquid but not boiling, about 10 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.

    Transfer the pan to a rack and let the shortbread cool slightly, about 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 1 week.

Tip

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Reviews

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Reviews

  • CookPilates | 12/03/2008

    My first shortbread cookie! I've been baking for years but had never made shortbread. These were fantastic and not too difficult and they tasted amazing. I'm making more for the holidays.

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