Golden Shortbread Bars

I love shortbread. I love honey. It could only end well. The key to great shortbread is a very high quality butter produced as simply as possible. This allows for the soft crumbly texture, which is what your looking for in a good shortbread. I have jazzed this recipe up a bit by topping the biscuit with a seeded and nut caramel layer. This can include as few or as many different types of nuts and seeds as you like, just make sure it has cooled down completely before you try to cut into slices.

Step 1

Preheat your oven to 180c and grease and line a deep, square baking tin. For the shortbread base, beat the sugar and butter until light and fluffy – I find a hand-held electric mixer works best for this.

Step 2

Once the sugar and butter mix is pale in colour, add the flour. Beat it again but only for a moment, until the mix resembles sandy breadcrumbs. Tip the mix into the lined tin, pressing down very lightly so it becomes level.

Step 3

Bake for 20 minutes or until pale golden in colour. Five minutes before the shortbread is cooked, heat the honey and butter together in a deep pan. Once fully melted, bring to the boil.

Step 4

Cook the honey and butter mixture for a few minutes, allowing it to thicken and become darker in colour, then add the nuts and seeds. Stir and take off the heat. At this point the shortbread should be ready.

Step 5

Pour the honey mixture over the top of the shortbread and spread evenly. Return to the oven for 5-10 minutes or until the caramel has set. It will burn quickly so keep an eye on it.

Step 6

Allow to cool completely before removing from the tin and slicing. The bars will keep in an airtight container for 3-4 days.

Top Tip:

The key to great shortbread is a very high quality butter produced as simply as possible. This allows for the soft crumbly texture, which is what you’re looking for in a good shortbread.