Why not indulge your sweet tooth with a tantalizing
shortbread? The secret behind the traditional taste of any shortbread is to use
butter and not margarine. The best butter to use to attain a professional taste
is unsalted butter. This recipe makes 12 cookies.
Preparation time:
30 minutes
Cooking time: 45
minutes
Ingredients
- · 2 cups all-purpose flour
- · 1/3 cup sugar
- · ¾ cup cold, unsalted
- · 3 tablespoons honey
- · 1 teaspoon salt
Method
- Lightly grease a 9-inch tart part pan with a thin layer of liquid oil. Using a food processor, briefly mix the flour and sugar. Add the butter and mix or pulse until incorporated and the mixture 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 for 30 minutes.
- Place a rack in the middle of the oven and heat the oven to 350oF. Using a fork, dock the dough evenly all over. Bake the shortbread until golden in the center or for 45 minutes
- Heat the honey until warm and liquid, but not boiling, for about 15 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle salt evenly over the honey. Return the pan to the oven and bake for 3 more minutes.
- Transfer the pan to a rack and let the shortbread cool slightly for 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Allow to cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for a week.
Cooking tips
- To achieve crunchy shortbread ensure you measure the ingredients correctly:
- Too much flour will make them tough
- Too much shortening makes them oily and crumbly
- Too much liquid will make them heavy and soggy.
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