egg-free | freezes
Makes about 60 shortbreads or 30 double shortbreads
For the shortbread:
227g (1 cup) unsalted butter, softened
160g (1/2 cup) Miel Auguste creamy raspberry honey
5 ml (1 tsp) vanilla
1 pinch of salt
1 egg
400g (3 1/8 cups) all-purpose flour
For the garnish (optional - but much better! ):
Jam-style filling:
150g (about 1/3 cup) fresh or thawed raspberries
60g (about 3 tbsp) Miel Auguste creamy raspberry honey
30g (2 tbsp) chia seeds
OR
Super simple filling:
We only use Auguste raspberry honey, or even chocolate honey! Yum!
To impress the gallery , you can sprinkle a little icing sugar. For those who avoid sugar, powdered oat milk does the job well too!!
Preparation:
In a bowl, beat the butter with the honey, egg and vanilla using an electric mixer.
Gradually add the flour to the wet ingredients and stir with a wooden spoon or your hands until a ball of dough forms.
Place the dough in plastic wrap for at least 1 hour. Forgot it for a few hours? No worries!
Preheat the oven to 180°C (350°F).
On a lightly floured (or parchment paper-lined) work surface, roll out the dough to a thickness of ½ cm (1/4 in).
Using heart-shaped cookie cutters, cut out about 60 cookies from the dough. If necessary, collect the dough scraps and form a ball. Roll out the dough again to cut out more cookies.
Place the cookies on one or two baking sheets lined with parchment paper.
Bake for 10 to 12 minutes, or more depending on your oven, until the edges of the cookies are lightly browned. If you're planning on making a double shortbread with a center filling, avoid over-browning, as they'll go back in the oven for a few minutes!
Trim
While cooking, prepare the jam-style filling.
Mix raspberries, honey and chia in a small bowl. Let sit. Chia will make the mixture thicker. Still too runny after 5-10 minutes? Add chia.
For a sandwich-style shortbread with center filling:
When it comes out of the oven, quickly spread the filling on the shortbread and cover with a second shortbread cookie. Put it back in the oven for 3-4 minutes to solidify everything.
When they come out of the oven, sprinkle the shortbread with icing sugar or powdered oat milk (optional),
When ready to serve, gently heat the Miel Auguste raspberry honey (5-10 seconds in the microwave) , then drizzle with the honey.
For a simpler shortbread but with a WOW effect!:
When removing from the oven, sprinkle the shortbread with icing sugar or powdered oat milk (optional)
When ready to serve, gently reheat the Miel Auguste raspberry honey (5-10 seconds in the microwave), arrange a few fresh or defrosted raspberries on the shortbread, then drizzle with honey.
Gorgeous!