Cookie Recipes - Honey and Nut Shortbread Recipe

  
 

Butter Cookie Recipes - Honey and Nut Shortbread Recipe

Ingredients

  • 1 1/2 cups/225 g all-purpose/plain flour

  • 1/8 tsp salt

  • 1 cup/250 g butter, cut up

  • 1 cup/150 g finely ground hazelnuts

  • 1/3 cup/70 g granulated sugar

  • 2 large egg yolks, lightly beaten

  • 3/4 cup/180 ml honey

  • 2 1/4 cups/225 g finely chopped hazelnuts

Method:

  1. Preheat the oven to 325°F/170°C/gas 3. Butter a 9-inch (23-cm) spring form pans.

  2. Sift the flour and salt into a large bowl. Use a pastry blender to cut in 3/4 cup (180g) butter until the mixture resembles fine crumbs.

  3. Mix in the ground hazelnut, sugar, and egg yolks to form a stiff dough.

  4. Firmly press the mixture into the prepared pan to form a smooth, even layer. Melt the remaining butter with the honey in a small saucepan over low heat.

  5. Stir in the chopped hazelnuts and cook for 5 minutes, or until the hazelnuts are well coated.

  6. Remove from the heat and spread evenly over the shortbread base. Use a sharp knife to score the shortbread into 16 wedges.

  7. Bake for 40-45 minutes, or until the topping is golden brown. Use a sharp knife to cut into 6 wedges along the scored lines.

  8. Loosen and remove the pan sides and bottom. Transfer to racks to cool.