Down to crunch time for holiday gifts. Hopefully this helps!
I made this shortbread using a locally produced honey from Chugiak Heights Alaskan Honey. It's a wonderful wildflower honey with lots of flavor. You can either buy good local honey or gourmet honey and tie on the recipe cards or you could bake a few batches of shortbread and package it prettily with the recipe cards. I love shortbread and I'm working on an e-book of different recipes for it. This is one of my favorite variations. I used a combination of honey and white sugar, the honey adds a subtle warm flavor to the shortbread.
I used a white whole wheat unbleached flour for mine because it's one of the flours my family likes best.
makes 8 wedges
1/2 cup butter
2 Tablespoons honey
2 Tablespoons sugar
1 cup flour
Preheat oven to 300° F or 150°C
Cream butter, honey and sugar together.
Add half of flour, then add in the rest in increments until
dough is crumbly. Knead in the rest of the flour making
a soft workable dough. Pat into an 8 inch round cake pan.
Decorate edges with a fork and pierce with fork.
Score the wedges with a sharp knife. Bake for 20 minutes.
Turn off oven and let rest in hot oven for 10 minutes.
Take it out and cut wedges while still warm.
To decorate the shortbread with a fork, go around the edges with the flat of it to make pretty little score lines all around, then pierce the shortbread with the tines of the fork. Cut into 8 pieces.
For the recipe card, click on the image for the full sized version and print at 300 dpi or I have put it in a layout of 3 cards on one page in a PDF file you can download HERE