Honey Nut Shortbread
Looking for a nice dessert which is easy to make? Well, I got the perfect one for ya. This shortbread is buttery and sweet and can also be served with some fresh berries and dollop of whipping cream. All you need is a tart pan and a few ingredients and you will enjoy a lovely dessert with your afternoon coffee or after a nice dinner.
Total prep/baking time: 1 ½ hrs. ; serves 10
Ingredients:
- 1 2/3 cups of flour, unbleached all-purpose
- 1/3 cup granulated sugar
- 3/4 cup butter, unsalted
- 1 tsp. vanilla extract
- 1/3 cup pecans, finely chopped
- 4 tbsp. honey
- 1 tsp. flaky salt
- non-stick cooking spray
- 9½-inch tart pan with removable bottom
Quickly pulse the flour and sugar in a food processor. Add the butter, vanilla extract and pecans and pulse until incorporated and the mixture is sandy and uniform. Remove the dough from the food processor and transfer to the tart pan. Press the dough evenly with your fingers into the pan. The dough should feel compact. Place the pan to chill in the refrigerator for 25 minutes.
Heat the oven to 350°F and place the pan in the center of the oven.
Bake the shortbread until golden for 45 minutes. Warm the honey in the microwave for no longer than 10 seconds. Pour the honey over the tart and spread evenly with a pastry brush. Sprinkle the flaky salt over the honey and return pan to the oven and bake for another 2 minutes.
Remove the shortbread and let cool for 10 minutes. Carefully detach the tart pan ring and cut the shortbread into 10 wedges. Make sure to let cool completely before serving. Store in an airtight container at room temperature for up to 5 days. Enjoy!
Best shortbread ever delicious 😋
Yep, it was good!