Honey Shortbread Recipe Uk Food

HONEY BISCUITS

Steps:

• Beat the butter and sugar in a bowl with a wooden spoon until creamy.
• Next beat in the honey and the egg yolk.
• Add the cinnamon and flour,mix into soft dough.
• Take a teaspoon of dough and roll it into a ball.
• Then do the same to the other 29 cookies.
• Space out on a greased baking tray.
• Cook for 10 minutes at 175C.
• Clean up and wash up. DONE!!:D:)

HONEY SHORTBREAD (GREECE)

Steps:

• Preheat oven to 350 degrees F, then grease & flour several baking sheets.
• FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
• In a large bowl combine oil, sugar, brandy, OJ & zest.
• Gradually add dry ingredients to liquid ingredients, combining well after each addition.
• Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
• Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
• (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
• FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
• Boil rapidly for 5 minutes to thicken, then allow to cool.
• Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.

SHORTBREAD BISCUITS

Steps:

• Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
• On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
• Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

SHORTBREAD RECIPE

Steps:

• Place the butter and 140g sugar in a food processor and whizz until smooth.
• Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
• Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
• Sprinkle with the remaining sugar, then bake for 20-25 mins.
• Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.