We recently stumbled across these at a small coffee shop off the beaten path and have been itching to recreate them. These are seriously delicious cookies. Slightly chewy on the top. Light and buttery underneath. And insanely fragrant from raw, natural honey. If possible, these are even more addictive than classic shortbread. Hope you enjoy these as much as we do.
1-2/3 cup all-purpose flour, spooned and leveled
1/3 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, chilled and cubed
1/4 cup HONEY
1/2 tsp salt (kosher or sea salt recommended)
Lightly grease the bottom of a 10” springform pan (or tart pan with removable rim).
Pulse flour and sugar together in a food processor. Add the butter and pulse until mixture resembles coarse crumbs. Spread evenly and press into the bottom of the pan using your fingertips. Refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees.
Carefully dock the refrigerated dough with a fork. Bake 35-40 minutes or until golden brown.
Remove the shortbread from the oven and pour the honey evenly over the surface, spreading with a pastry brush or the back of a spoon. Sprinkle with salt and return to the oven to bake for another 2-3 minutes.
Remove from oven and allow to cool on a rack for 10 minutes. Remove the ring from the pan and cut into wedges while still warm. Allow to cool completely before serving or storing in an airtight container.
Rinse your hands with cold water and dry before pressing the dough into the pan with your fingertips. This will help keep the butter cold and the dough from sticking to your hands.
Some crumbs will remain around the edges after pressing the dough into the pan. A few more crumbs will form while docking the dough. Don’t worry. This is normal.
Use a sharp knife and make sure to cut the shortbread into pieces while still warm. If you wait until it cools completely, you may shatter the cookies when cut