These delightfully simple shortbread don’t look quite like classic shortbread but they are melt in your mouth delicious, made with honey!
It's never too early to collect your holiday recipes! We love to sweeten our baked goods with natural sweeteners where possible. I don't deny there's a time and place for granulated sugar and brown sugar, though!
Shortbread is a great cookie because there aren't eggs. While not super common, we've known people with egg allergies and this is the perfect cookie for them. We love to make 5-Ingredient Egg-Free Cookie Bars as well. Can't get enough of that honey taste? Honey Cardamom Cookies have a really unique flavour profile.
Key Ingredients
Butter - I like salted here to just tie all the tastes together.
Honey - I buy creamed honey in bulk and it works perfectly in this dough.
Flour - Not the time for whole wheat here - I keep organic all-purpose on hand when I want a "white flour" for a recipe.
How to Make Honey Sweetened Shortbread
***See recipe card below for precise measurements and instructions.***
Step 1: Add butter and honey to a large bowl.
Step 2: Cream together with a mixer.
Step 3: Use mixer to incorporate flour.
Step 4: Go in with your hands to finish squeezing the dough together.
Step 5: Roll out the dough in two equal rectangles.
Step 6: Cut each half into 16 even bars and bake.
FAQs
Nope, regular liquid will work fine here - it's just what we have on hand for most applications! I don't recommend using your honey if it has crystalized as it is difficult to incorporate into the butter.
I know that classic shortbread is a very pale cookie. However, honey browns a lot quicker in the oven than granulated sugar. In order for the cookies to be baked all the way through (and have that melt-in-your-mouth texture) they will be quite browned. Then wait for them to cool completely before you have that perfect texture!
More Recipes with Honey
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Honey Shortbread
Ingredients
- 1 cup soft salted butter
- ½ cup creamed honey 6 oz
- 3 cups organic all-purpose flour
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and honey with a hand mixer, then mix in flour.
- Once it's all crumbly, put your hand mixer aside and knead with your hand to make it come together.
- Divide dough into two equal parts. Roll on counter (floured if needed) into a 6x12” rectangle. I cut it in half lengthwise, then 8 ways in the other direction for a total of 16 cookies with half the dough. Repeat with the second piece.
- I baked one tray at a time. Start with 10 minutes, rotate the pan, and do 10 minutes more. They should be quite browned.
- Rest for 10 minutes and remove to a rack to cool completely.
- Bake second half of cookies on a cool cookie sheet.
Notes
- I like to weigh my honey because scooping it out of a measuring cup is a pain!
- The cookies won't have the perfect texture until they have cooled. Patience!
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