Honey Shortbread Sticks

Usually when you mess with Scottish tradition someone gets their kilt in a twist, but we haven’t met a Scot yet who doesn’t love a honey shortbread! Sweetened just slightly with honey and shaped for dipping, these traditional cookies are simple and buttery in all the best ways for gifting during the holidays.

Honey Shortbread Sticks
(lemon zest, salted butter + whipped honey)
Makes 16 shortbread sticks

What you need:
2 3/4 cups all-purpose flour
1/4 cup sugar
1/4 cup Savannah Bee Company Honey (we used Savannah Bee Company Original Whipped Honey or Savannah Bee Company Winter White Whipped Honey) plus more for dipping
1 cup unsalted butter, softened
1 teaspoon lemon zest
1/4 teaspoon salt
3 tablespoons turbinado sugar

What to do:

1. Wash Up!

2. Preheat the oven to 375° F. Line a 8”x 8” baking pan with parchment paper or grease with butter.

3. Make the dough: In the bowl of a stand mixer, combine all ingredients and mix on medium low until a stiff dough has formed.

4. Shape the shortbreads: Press the dough into the baking dish. Dough should be roughly 3/4 to 1 inch thick. Score the dough using a large knife or a bench scraper. Traditional fingers are typically about 1/2 inch wide and 4 inches long. Use a fork to pierce each stick halfway through. Bake in a preheated oven for 20-25 minutes or until slightly brown on the edges. Drizzle with honey and turbinado sugar crystals immediately upon removing from the oven.

To Serve: Separate shortbread sticks and store covered for up to one week. Serve alongside a dish of whipped honey for dipping.

Pro Tip: Shortbread keeps well in the freezer for up to one month.

Table Talk: If you could go back in time to any era, when would you go to? (Most importantly, WHY then?)

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