Christmas shortbread with honey
- 250 grams of flour (preferably organic)
- 150 grams of salted butter
- 2 Eggs
- 3 large tablespoons of Augier Lavender Honey (you can choose a stronger honey like Moutain or Garrigue)
- 1 orange peel
- A little grated cinnamon (optional)
- Icing sugar for the decoration
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Pour the flour into a bowl
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Cut the butter into small pieces and mix it with the flour until you get a "sandy" consistency
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Add the eggs, honey, orange zest and grated cinnamon
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Mix again to form a ball
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Cover the dough with plastic wrap and refrigerate for 1 hour
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Preheat the oven to 200°C
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Roll out the dough to a thickness of 1 cm
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Cut out with different cookie cutters (For Christmas take shapes of stars, fir trees, angels, etc...)
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Place them on a baking tray covered with baking paper
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Bake for 15 to 20 minutes depending on the oven (watch not to let the shortbread get too brown, they should have a nice golden colour)
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Allow to cool to room temperature
- Arrange on a serving dish, in a transparent jar or in a pretty biscuit jar and sprinkle with icing sugar
These biscuits can be stored for several days in a dry place (they keep even better in an airtight tin).
The shortbread is a perfect accompaniment to tea, coffee, chocolate or mulled wine and to enhance the honey flavour you can coat it with one of our squeezers.
