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  • Writer's pictureCulinary Cam

Salted Honeycomb Shortbread

I don't make this often as I should, given how much it's beloved by everyone who tries it. have been making this for years. It has a buttery, nutty shortbread, a slightly bitter burnt honeycomb, a drizzle of rich dark chocolate, and a sprinkle of smoked sea salt. Actually just writing that description is making my mouth water and I don't have much of a sweet tooth.



Ingredients

makes a 9" x 13" pan


Shortbread

  • 1 cup (2 sticks) butter

  • ½ cup organic light brown sugar

  • ½ cup organic granulated sugar

  • 1 teaspoon pure vanilla paste

  • 2½ cup flour

  • 1 cup ground almonds

  • Also needed: parchment paper

Honeycomb

  • 1/4 cup water

  • 1½ cup organic granulated sugar

  • ¼ cup honey ( I love using a local honey!)

  • 1 Tablespoon baking soda

  • Also needed: candy thermometer

For Finishing

  • 1 cup semi-sweet chocolate

  • salt, for sprinkling (I love using smoked sea salt flakes)


Procedure


Shortbread

Preheat oven to 325 degrees Fahrenheit. Line a 9" x 13" metal pan with parchment paper, leaving plenty of overhang on the long sides.


Place butter and sugars in a medium mixing bowl. Cream together until lightened and fluffy, approximately 2 to 3 minutes, scraping bowl as needed. Add vanilla and beat to combine.

Add in flour and ground almonds; beat until crumbly. Transfer the dough to the prepared pan and pat the dough to the edges of the pan, pressing down lightly. Prick surface all over with a fork and place in the freezer until firm, approximately 10 minutes. Bake until firm at the center and golden brown all over, approximately 35 to 37 minutes. Remove from oven, set pan on a wire rack, and let cool completely. Honeycomb

In a medium saucepan, combine water, sugar, and honey. Whisk to combine. Cook over medium heat until the mixture comes to a boil. Gently swirl the pan to dissolve the sugar and use a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 300 degrees Fahrenheit, approximately 5 to 6 minutes.

Remove from the heat and whisk in the baking soda. It will puff up quickly. You do not want to do more than give it a few quick whisk. Any more and you will deflate the honeycomb. Immediately pour the hot mixture on top of the almond cookie layer. Try to cover the shortbread while pouring, then gently tip the pan around a little to distribute the honeycomb as much as possible. Let cool completely. Using the parchment overhang, lift and transfer to a work surface. Use the point of a sharp knife break the cookie into two bite-sized shards and arrange them on a parchment paper-lined baking sheet.

For Finishing In a metal bowl set over a small saucepan filled with simmering water, melt half of the chocolate. Once it's melted, stir in the other half and stir until smooth. Remove from heat. Using a small spoon, drizzle the chocolate over the cookie shards. Sprinkle with salt. Let chocolate harden before serving. Cookies will keep in an airtight container at room temperature for 3 days.

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