Winter is all about baking, eating and cosy days/nights in with a good book or a Netflix series (You, is the present choice). Shortbread is a traditional, creamy yet crumbly Scottish biscuit made from sugar, butter and flour (wheat). It’s ridiculously simple, easy and quick to make but always tastes better than any biscuit I ever eat. The best thing about shortbread though is that you can alter the combinations if you see fit and put your own ‘spin’ on things.
The wonderful Buy Whole Foods Online sent me some delicious ingredients recently which I am super excited to be incorporating within my baking at the moment but one of the yummiest things they sent me was their beautiful raw honey that is quite literally divine.
Raw Wild Flower Bulgarian Honey is one of the options I tried, this particular one has a delicious sweet elixir rich in vitamins and minerals. It is made from the nectar of a wide variety of wild, pollen-rich flowers which is why it has a distinctive and unique herbal flavour.
More importantly though, not in anyway overpowering which I know herbal flavour can be sometimes. This particular raw honey has that wonderful lingering taste, it’s sweet but not sickly sweet and it’s incredibly distinctive in flavour. I have lots of raw honey that I use but none work as well in baking or in food than this one.
Despite being a small country, Bulgaria is one of the most suitable countries for raw honey production due to its diverse plant life and a temperate climate – probably why the flavours are so bold and lasting.
- 500 g wheat flour
- 250 g butter I use lurpak for extra creaminess and no palm oil.
- 4 tbsp Raw Wild Flower Bulgarian Honey
- 300 g icing sugar
- 1-2 tsp water
- 1 tsp Raw Wild Flower Bulgarian Honey
- 1 drop red food colouring You can use other colouring if you like
Honey Shortbread Instructions
- In a glass bowl, combine the flour with the butter and mix until crumbly and almost at a doughy stage.
- Add in your water little by little and continue to form a soft dough. Using the end of a wooden spoon, gently punch a hole into the dough and add in the honey. Fold over the dough and knead until the honey is mixed in thoroughly.
- Wrap dough in clingfilm and leave in the fridge for 20 minutes.
- Roll dough out until 2cm in thickness and use cookie cutters to cut out shapes, place cut-outs on to a sheet of parchment and bake in the oven for 8 minutes or until golden.
- Leave to cool before decorating.
Honey Icing Instructions
- In a bowl mix together your icing sugar with the water until the consistency of your choice is formed. You can always add more icing sugar if you want a thicker consistency.
- Add in the honey and mix.
- Add in a drop of red colouring (or any colouring) and mix in until pale in colour and decorate your cookies however you like.
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