Delicious Raw Wild Flower Bulgarian Honey Shortbread is the ultimate treat whilst you read a well-loved book or, equally the most loving of gifts. Perfect, crumbly and sweet in flavour!
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Servings: 10 people
- 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.