Honey Coated Shortbread
Indulge in the buttery decadence of Honey Coated Shortbread, the perfect treat for when you crave something simple yet luxurious. This delightful recipe transforms traditional shortbread into a golden masterpiece by adding a luscious honey glaze that seeps into every buttery bite. With its melt-in-your-mouth texture, thanks to a touch of cornstarch in the dough, and a hint of vanilla for warmth, these sweet and savory squares are the ultimate tea-time companion. Scored for effortless portioning and brushed with lightly warmed honey, this baked delight offers a harmonious balance of crisp edges and tender, honey-kissed centers. Ready in just under an hour and made with pantry staples, this recipe is ideal for both casual weekday indulgences and elegant dessert spreads.
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Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Salt
- 120 milliliters Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a 9x9-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Sift the all-purpose flour, cornstarch, and salt into the butter mixture. Stir with a wooden spoon until the dough just comes together. Be careful not to overmix.
Step 4
Transfer the dough to the prepared baking pan. Use your hands or the back of a spoon to press the dough evenly into the pan, ensuring the surface is smooth.
Step 5
Using a sharp knife, score the dough into 16 rectangular bars or squares without cutting all the way through. Prick the surface with a fork to create a decorative pattern.
Step 6
Bake the shortbread in the preheated oven for 30-35 minutes, or until the edges are lightly golden. Remove from the oven and allow it to cool in the pan for 10 minutes.
Step 7
While the shortbread is cooling, prepare the honey glaze. In a small saucepan over low heat, combine the honey, vanilla extract, and water. Heat gently, stirring occasionally, until the mixture is warm and slightly thinned. Do not let it boil.
Step 8
Using a pastry brush, generously coat the top of the warm shortbread with the honey glaze. Allow the shortbread to cool completely in the pan so the glaze can soak in.
Step 9
Once cooled, use the parchment paper overhang to lift the shortbread out of the pan. Carefully cut through the score lines to separate the bars or squares.
Step 10
Serve immediately, or store in an airtight container at room temperature for up to 5 days. Enjoy your Honey Coated Shortbread with a cup of tea or coffee!
Nutrition Facts
| Serving size | (810.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3501.5 |
| Total Fat 174.4g | 0% |
| Saturated Fat 100.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 442.9mg | 0% |
| Sodium 2404.9mg | 0% |
| Total Carbohydrate 474.8g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 200.3g | |
| Protein 33.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 92.8mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 438.4mg | 0% |
Source of Calories