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Colonial Honey Shortbread

1700s English and Colonial kitchens often used honey when sugar was expensive or scarce
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Dessert
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

  • 1/2 cup honey 150 g
  • 1 cup softened butter 225 g
  • 2 cups flour (I use freshly milled soft white*) 250 g
  • 1 pinch salt
  • 1/2 tsp vanilla or lemon zest optional

Method
 

  1. Preheat your oven to 325°F and line a small baking pan or pie plate with parchment.
  2. Cream the butter and honey together until light and smooth.
  3. Add flour and salt, stirring gently until a soft dough forms.
  4. Press the dough evenly into your pan, smoothing the top with the back of a spoon. Score into wedges with a knife (for that classic shortbread look).
  5. Bake 25–30 minutes, or until golden around the edges.
  6. Let it cool before breaking along the scored lines.

Notes

*Soft white wheat can be substituted for hard white, spelt, or einkorn
**Serve with tea or warm milk