How To make Honey Shortbread
1 c Butter
1/3 c Honey
1 ts Vanilla
2 1/2 c Flour
3/4 c Pecans; chopped
Preheat oven to 300 degrees. In large bowl, with electric mixer at medium speed, beat butter, honey and vanilla until light and fluffy. Add flour, 1 cup at a time, beating well after each addition (if dough becomes to stiff, knead in remaining flour by hand). Add nuts and blend well. Pat dough into shortbread mold or ungreased 9-inch cast-iron skillet. Score surface of dough with knife, dividing into 24 wedges. With fork, prick deeply into score marks. Bake 35 to 40 minutes until very lightly browned. Cool in pan on wire rack 10 minutes. Remove shortbread from pan; cut into wedges while warm. Cool completely. -----
How To make Honey Shortbread's Videos
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.
For the full recipe, visit:
Subscribe to our YouTube channel, and follow us on social:
Instagram -
Facebook -
Pinterest -
Twitter -
Delicious and Easy Shortbread Cookies Recipe (Honey Pecan Shortbread Bars)
This sweet recipe will have you feeling all the fall vibes. Made with natural ingredients and sweetened with 100% pure honey, these honey pecan shortbread bars are truly one-of-a-kind. Trust us, this is one recipe you’ll want to include in your fall baking rotation.
Ingredients:
- 1/2 cup butter
- 1/2 cup Nature Nate’s pure honey
- 1 cup pecans, plus 16 pecan halves
- 1/2 cup all-purpose flour
- 1/2 tsp salt
Directions:
Preheat oven to 300 degrees. Lightly grease and flour an 8×8-inch baking dish. Combine butter, honey, and 1 cup pecans in a food processor. Process until very smooth. Add flour and salt. Pulse several times until well-combined.
Spoon the batter into the baking dish, and spread it evenly with a spatula. Place remaining pecan halves over the surface in four rows of four. Bake for 25 minutes. Remove from oven, and allow to cool completely. Cut into 16 pieces.
Like this recipe? Try out these deliciously sweet Nature Nate's recipes here:
Honey Pumpkin Cheesecake Bars -
Honey Pumpkin Coffee Cake -
Hot Chocolate Cookies -
Follow us on social:
Instagram -
Twitter -
Facebook -
Pinterest -
Special spring lavender and honey shortbread cookies with edible flowers! ????????????????
Honey Caramel Shortbread
Want to satisfy your sweet tooth? Then we have the perfect recipe for you with some delicious Honey Caramel Shortbread using our rich and luxurious Scottish Heather Honey. Let us know how you get on!
Ingredients:
The Scottish Bee Company Heather Honey
250g Plain Flour
250g Unsalted Butter
150ml Double Cream
150g Dark Chocolate
80g Caster Sugar
50g Cornflour
50g White Chocolate
Sea Salt
Method:
1. Make the shortbread by mixing plain flour, cornflour and caster sugar together. Cube up 200g cold butter and add to the mix, gently rubbing the butter into the flour until the mix becomes breadcrumb like. Add the mix to a baking paper lined oven tray. Press the mix into the tray so that it becomes an even block and then rest in the fridge for 30 minutes. Preheat the oven to 140˚C fan. Bake in the oven for 40 minutes and then allow to cool at room temperature.
2. Make the caramel by heating 50g butter and 150g honey in a saucepan over a low heat. Once the butter has melted into the honey, turn up the heat to medium and allow the mixture to bubble away for 5 minutes, stirring regularly. Remove from the heat and then whisk in the double cream. Once the cream is fully incorporated, bring the mix back up to a simmer, add a pinch of sea salt and cook for 2 minutes, stirring regularly. Remove from the heat and allow to cool for a few minutes before pouring over the shortbread. Once the caramel has cooled slightly, put the tray in the fridge for 45 minutes.
3. In separate bowls, melt dark and white chocolate. Pour the dark chocolate over the caramel shortbread, using a spoon to ensure it is evenly distributed. Whilst the dark chocolate is still melted, drizzle over the white chocolate and carefully stir in using a skewer to create a pattern. Place in the fridge for 30 minutes.
4. Slice up the shortbread and enjoy!
Buy our Scottish Heather Honey here:
Peanut Shortbread With Honeycomb | NYT Cooking
This Peanut Shortbread With Honeycomb is a giant crumbly peanut cookie topped with airy honeycomb and drizzled with dark chocolate. This is especially good if you love salty-sweet flavors. Or if you're just a big fan of giant cookies. Get the recipe:
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
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!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook: