How to Make Shortbread Cookies (Honey Vanilla)
Our crisp, light and golden Vanilla Bean Shortbread Cookies are a classic treat for any day of the week! Sweetened with Nate’s pure honey, try pairing the cookies with your favorite cup of coffee or tea.
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Homemade Old Fashioned Honey Shortbread
How to make Orange Blossom Honey Shortbread
These shortbread biscuits are light and summery and made with butter and honey, a perfect treat to go with an afternoon tea, or to keep in the cookie jar.
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Full Recipe:
Ingredients:
Makes approx 20 biscuits
· 250g butter
· 175g Rowse orange blossom honey, plus extra for drizzling
· 2 tbsp caster sugar
· 300g plain flour, plus more to dust
· 125g cornflour or rice flour
Method:
Beat together the butter and honey until mixed together. Sift the flour and cornflour together into a separate bowl to combine, then add a 1/4 of it to the butter and slowly mix in using a spoon, add the rest of the flour a bit at a time until it forms a ball of dough. You don’t need to over beat this. Once it’s come together, bring it into a ball with your hands and wrap in cling film, leave in the fridge to chill for ½ hour.
Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2.
Once chilled, lightly flour a work surface and rolling pin. Roll out the dough until 1 cm thick. Using a biscuit cutter, whatever shape you like, cut out the biscuits and place onto a baking tray. Roll up pastry and repeat until you have used it all up.
Pop trays into the oven for 15 -20 minutes or until a very light golden color on the bottom and top of the biscuit.
Sprinkle with extra caster while hot, then transfer to a wire rack to cool down. I like to eat these with an extra drizzle of honey on top!
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About Me:
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
Follow me here for more food pic's and inspiration! Come say hi :) and tag photos with #carolinesfood or #singlemomguides or both!
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This video was edited by Matthew Hoare
HOW TO MAKE Honey Lavender Shortbread Cookies | Inspired Foody
Honey Lavender Cookies - These honey lavender shortbread cookies are rich, buttery, delicious and addicting. They're made with very few and simple ingredients. Lavender really spices it up and is extremely subtle to the cookies. After you make them once, you will want to make them again.
RECIPE:
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Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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Autumn Becomes Me Lifestyle Vlog | Lavender Honey Shortbread Cookies Recipe
In this episode of Autumn Becomes Me Lifestyle Vlog, I will show you how to make Lavender Honey Shortbread Cookies, using the culinary lavender I got from last week's trip to the Lavender Farm. If you haven't seen that episode yet, it's really fun and you can check it out here:
Honey and Lavender Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
3 tablespoons honey
2 cups Flour
Pinch of salt
3 teaspoons dried culinary grade lavender
In a large bowl, cream the butter, sugar, and honey until light and fluffy. Add the flour, salt, and lavender and mix until combined. This dough can be a crumbly. If you feel it's too dry you can add a bit of water to it. Form dough into a large ball and cover with plastic wrap. Freeze for 1/2 hour or 2+ hours in the refrigerator.
Preheat the oven to 325 degrees Fahrenheit
Flour your surface and place plastic wrap over the dough to keep it from sticking to your rolling pin. Roll dough to 1/4 inch and cut using cookie cutters or a glass mason jar. Place 1-2 inches apart on a lightly greased or parchment-lined baking sheet.
Bake 15-20 minutes (depending on size) or until light golden brown. place on a wire rack and let cool completely before serving.
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Thank you so much for watching, and I hope you have a lovely day!
-Heather Autumn