This recipe of shortbread biscuits are quick and simple to make. With the light buttery sweetness they are ridiculously moorish. The classic recipe is so versatile, you can add in chocolate, ginger, lavender, lemon or even rosemary. I decided to add in honey and cacao nibs. It gives the biscuit a little crunch against the softness of the crumbly mixture
Shortbread is a favourite by everyone in our house. I cook up a batch and they dont’ last long. Everyone tucks in. They are soft and smooth with a little crunch from the nibs.
- 120g Butter
- 50g Caster Sugar
- 200g Plain Flour
- 2 Tbsp Organic Honey
- 2 Tbsp Cacao Nibs
- Preheat oven at 160
- Mix in the butter with the sugar until creamy
- Add in the cacao nibs and honey and combine well.
- Add the flour in to the buttery mixture and rub them all together with your fingers. Don’t knead the mixture just pick it all up and press it into a ball with both hands.
- I don’t roll out my dough. I just place it into the oven proof dish and push down with the palm of my hand and fingers. I like the uneven look on my biscuits.
- Bake in the oven for 15 minutes. Keep an eye on the biscuits in the oven and remove when they become a little golden on the edges. You are hoping for a light golden colour.
- Score the biscuits. Leave to cool. Cut the biscuits up into pieces. Now they are ready to serve.