My mom’s friend, Janie, used to bake us shortbread cookies every Christmas without fail. When I was a kid, I wasn’t crazy about them, but would eat one or two when she was there just to be polite. As I grew older and less fussy, I discovered that shortbread is pretty awesome. Now it’s one of my favourite treats and I don’t have to wait till the holidays to enjoy them.
Shortbread is considered a traditional Scottish dessert with three main ingredients: butter, sugar and flour. Nowadays you can find many variations of shortbread recipes including some that use different kinds of flour and adding some extra ingredients. This recipe for Shortbread with Honey & Macadamia Nuts includes the three conventional ingredients as well as a few extras like salt, honey and nuts.
How do you like your shortbread?
- 10 tbsp butter, softened
- ¼ cup sugar
- 1 ¼ cup flour
- dash of course sea salt
- 1 cup macadamia nuts, chopped
- 4 tbsp raw local honey
- Cocoa (optional)
- Preheat oven to 375°. Cream together the sugar and butter until smooth, slowly start adding in the flour and salt. A ball will start to form, this is how you’ll know it is ready to press into your mini tart pans (ungreased). Bake for 22-26 minutes or until puffy and slightly browned around the edges. You may cool in the pans or out of the pans, either way on wire racks.
- When at room temperature add a tablespoon or so of the honey to the center of each tart and then sprinkle with the macadamia nuts. You’ll want to slightly press in the larger pieces to help the honey hold them in place. Store at room temperature in an airtight container and enjoy within a week. Sprinkle with cocoa, if desired.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 755Total Fat: 55gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 76mgSodium: 270mgCarbohydrates: 65gFiber: 4gSugar: 31gProtein: 7g