Saturday, 10 May 2014


I had plans for making lemon thyme or lavender short bread, imaging there was some growing in the garden. When I got there we had parsley, basil, bay, mint and rosemary, none of which I fancied putting in shortbread. I searched the kitchen for an alternative, resisting ginger and lemon since I use them in every other recipe and decided on honey, which makes these already rich biscuits that little bit richer.
I didn’t intend these shortbread fingers to look this monstrous, they grew huge in the oven, so cut them smaller if you wish.

250g plain flour
85g golden caster sugar
170g butter, room temperature
2 tbsp honey

 Heat the oven to fan140/160c/3. Line 2 baking trays with parchment.
To make the shortbread mix the flour and sugar in a bowl then rub in the butter until the mixture goes clumpy. Add the honey then begin to kneed in the bowl, until the mixture forms a workable dough. Transfer onto a surface then roll out, to the thickness of about 2 £1 coins stacked (I couldn’t think of a better description sorry).

Even off the sides of the dough with a knife then begin to cut into rectangular fingers. Reroll the any off cuts or mistakes and continue until you have used all the mixture and filled the trays with shortbread fingers.

 Bake for about 20-25 minutes towards the bottom of the oven, covering the tops of the trays with a piece of baking paper to stop any fingers catching. Once baked transfer straight onto a wire rack. If they felt a bit spongy at first don't worry, they’ll crisp on the rack. 

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