Ingredients
- 225g unsalted butter, softened
- 75g caster sugar
- 2 tablespoons clear honey
- Finely grated zest of 1 unwaxed lemon
- 275g plain flour
- 50g cornflour
- A small pinch of salt
- Optional: a little caster sugar for sprinkling
Before You Begin
MakesAbout 16 pieces
Preparation20 minutes
Chilling30 minutes
Baking18–24 minutes
Equipment
- Large mixing bowl
- Wooden spoon or hand mixer
- Fine grater or zester
- Baking tray or 20cm square tin
- Baking parchment
- Rolling pin, if cutting shapes
- Knife, cutter or fork
- Wire cooling rack
Allergen note: this recipe contains wheat and dairy. Check every packaged ingredient for additional allergens or cross-contamination warnings before giving the shortbread to someone else.
Make the Shortbread
- Prepare the tray Line a baking tray or 20cm square tin with baking parchment. Leave enough paper at the sides to lift the shortbread out later.
- Cream the butter and sugar Beat the softened butter and caster sugar together until smooth, pale and creamy. Mix in the honey and finely grated lemon zest.
- Add the dry ingredients Sift in the plain flour, cornflour and salt. Mix gently until the dough begins to clump together. Use your hands to bring it into a soft dough, but do not knead it heavily.
- Shape the dough Press the dough evenly into the lined tin, or roll it to about 1cm thick and cut it into fingers, rounds or simple shapes. Prick the surface lightly with a fork.
- Chill Place the shaped dough in the fridge for about 30 minutes. This helps the shortbread keep its shape while baking.
- Heat the oven Preheat the oven to 170°C, 150°C fan, or Gas Mark 3.
- Bake gently Bake for 18–24 minutes, depending on the size and thickness, until the edges are pale golden. Shortbread should remain fairly light rather than becoming deeply browned.
- Cut while warm For tray-baked shortbread, leave it in the tin for 5 minutes, then mark or cut it into pieces while still warm. Sprinkle lightly with caster sugar if liked.
- Cool completely Allow the pieces to firm up before carefully transferring them to a wire rack. Do not package them until they are completely cold.
Honey can make the dough slightly softer than traditional shortbread. If it feels sticky, chill it before shaping rather than adding lots of extra flour.
Wrap It as a Gift
Keep the wrapping simple and make sure the shortbread is protected from air, moisture and enthusiastic biscuit thieves.
Presentation Ideas
- Line a reusable tin with clean baking parchment
- Stack several pieces in a clear food-safe bag tied with ribbon
- Wrap small bundles in parchment and secure with twine
- Place them in a kraft box with a folded paper liner
- Add a dried lemon slice to the outside decoration only
- Tuck the biscuits into a tea or quiet-evening hamper
Label the Gift
- Name of the shortbread
- Date it was baked
- Full ingredient list
- Clear allergen information
- Storage instructions
- A “best enjoyed by” date
Store the cooled shortbread in an airtight container in a cool, dry place. For best texture, enjoy within about one week. Do not package it while warm, as trapped condensation can soften the biscuits and shorten their keeping time.
Ways to Make It Personal
Change the Shape
Cut traditional fingers, small rounds, hearts, stars or simple woodland shapes. Keep similarly sized biscuits together so they bake evenly.
Add a Gentle Finish
Sprinkle with sugar, add a little extra lemon zest before baking or press the edge lightly with a fork for a simple handmade pattern.
Match the Occasion
Use ribbon, paper and gift tags in the recipient's favourite colours, or choose seasonal shades without changing the year-round recipe.
Build a Small Tea Gift
Add a favourite tea, a second-hand cup or mug, a fabric napkin and a quiet message card for a complete little pause in a parcel.
Made with Time and Care
The loveliest part of a kitchen gift is not perfect edges or elaborate wrapping. It is the knowledge that someone measured, mixed, baked and chose to share something made by hand.