3.12.2009

Simply Divine Honey Shortbread

I was at a loss the other day trying to figure out a good recipe to send with my dh and our 2 littlest boys and their best buds who were all going sledding in the mountains without their dear ol' mum. It had to be delicious, packable and delicious. Hmmmmm I was casting about in all my cook books looking for something but I didn't know exactly what. I even hit up recipe sites looking and searching for just the right cookie. Then I remembered the last cookie I saw that I really wanted to make. It was on a fellow foodbuzz blog but which one? Thankfully I was so moved by the cookie recipe I had saved it to my favorites box and there it was just waiting for me. The blogger is Half-Baked.

Here is the recipe as I made it I hope you all enjoy it as much as we did. It was pretty late at night when I finally got around to baking these so I didn't take any pictures. Check out Half Baked for some really beautiful shots of the cookies but don't linger too long I don't want anyone to see how gorgeous their food pictures are. My, I really need a better camera.

Honey Shortbread

bit of butter to grease the pan
1-2/3 cups whole wheat flour
1/3 cup granulated sugar
3/4 cup cold unsalted butter, cut into 1-inch pieces
3 Tbs. honey
1 tsp. kosher salt

Rub the bit of butter in a pie pan to grease it well-I also use the wax paper that butter comes in for a bit of recycling!
In a food processor, briefly pulse the flour and sugar
Add the butter and pulse until incorporated and the mixture is sandy and uniform
Press the dough evenly into the prepared pan with your fingers it should be pretty well packed you may have some crumbs left left on top
Refrigerate for 30 minutes

Pre-heat oven to 350
Remove from the refrigerator and poke gently with a fork all over
Bake the shortbread until golden in the center, 40 to 45 minutes.

Heat the honey in a small oven proof bowl until it is hot just right along side the shortbread-all you users of that new fangled microwave thingy can use it if you like just do not boil
when the shortbread is done pull it out and pour the heated honey over the top, spread it if you need to by tilting the pan and swirling it around a bit, you can use a pastry brush too
Sprinkle the salt evenly over the honey
Return the pan to the oven and bake for 3 minutes more

Remove to a cooling rack and while it is still warm gently score cutting lines as if you were Cutting a pie but make it into 12 slices cool completely
Gently slide it out of the pan place it on a cutting board and cut it completely through

These were absolutely the perfect cookie to send with the guys sledding, they packed beautifully and they were delicious. I think this a nice recipe to use whole wheat flour in, it is well packed, which seems to work nicely with the whole wheat, they were not too crumbly or crisp just about perfect. Of course you can use all purpose flour but I used whole wheat because I like to see what I can do with whole wheat flour.

12 comments:

  1. holy crap, Laura, those sound amazing!!!!

    ReplyDelete
  2. They were SO amazing! I will definitely whip them up again, soon.

    ReplyDelete
  3. These sound wonderful!

    I am here from SITS, showing some love. :)

    ReplyDelete
  4. I agree sounds too yummy. I would love to make but I think I would sit here and eat it all in one sitting :).

    ReplyDelete
  5. That sounds DELICIOUS! Thanks for that!

    On my 12 Blog Hop for the night. 10 more to go!

    ReplyDelete
  6. Photos! I cant find Half-Baked blog.

    ReplyDelete
  7. Now THAT sounds amazing! I love shortbread, and I'll be the whole wheat flour gives it a little extra nuttiness. YUM!!

    ReplyDelete
  8. MaryWin-is the link in the post not working? It is for me please let me know if it isn't ok?

    Thanks everybody even the kids liked them!

    ReplyDelete
  9. These sound fantastic! I have to make them soon and catch my son while he's still on a honey kick. I'll definitely try some whole wheat flour too.

    ReplyDelete

Am I talking DIRECTLY to you? Well then let me know!