Honey, Lemon and Ginger Shortbread

April 17, 2021

Honey, Lemon and Ginger Shortbread

Hello there!

Just like last year, I wanted to do a post to celebrate National Tea Day on 21st April. I have worked in several tearooms and I have always been so fascinated by the culture surrounding tea and sharing afternoon tea with others. I decided to create these shortbread biscuits which replicate the flavours of honey, lemon and ginger tea. I used these super cute bee and honeycomb cookies cutters but you can use whatever cutters you have. I have linked where you can get these cutters if you would like to buy yourself some too. These biscuits are perfect with a nice cuppa, enjoy!

The Recipe: Honey, Lemon and Ginger Shortbread

100g butter, softened
30g caster sugar
40g honey
1 lemon, zested
10 pieces crystallised ginger, finely chopped
175g plain flour

Preheat an oven to 170℃/150℃ fan/ Gas mark 3 and line a tray with baking parchment.

In a bowl, cream the butter, caster sugar and honey together until pale and light. Add your lemon zest and ginger and then gradually add the flour.

Gently bring together with your hands to form a dough then wrap in clingfilm and chill in the fridge for 30 minutes.

Once chilled, roll out the dough on a floured surface until the thickness of a £1 coin. Cut out with your choice of cutters and place on the prepared baking tray.

Bake for 10-12 minutes, or until lightly golden around the edges. Baking times may vary depending on the size of your biscuits.

Once baked, place on a cooling rack to cool completely before serving with your choice of tea. Enjoy!