egg-free | freezes
For the shortbread:
250 ml (1 cup) softened unsalted butter
125 ml (1/2 cup) Miel Auguste creamed cinnamon honey
930 ml (3 ¾ cups) all-purpose flour
2 oranges (zest)
5 ml (1 tsp) cinnamon
2.5 ml (1/2 tsp) ground cloves
For the caramelized nuts:
125 ml (1/2 cup) Miel Auguste creamed cinnamon honey
250 ml (1 cup) chopped walnuts
250 ml (1 cup)
chopped pecans
To serve:
1 jar of 350 g Miel Auguste creamy cinnamon honey
Preparation:
Preheat the oven to 180°C (350°F).
In a bowl, beat the butter with the honey for the shortbread using an electric mixer.
In another bowl, mix the flour with the orange zest and spices.
Gradually add the dry ingredients to the wet ingredients and stir with a wooden spoon or your hands until a ball of dough forms.
On a lightly floured work surface, roll out the dough to a thickness of ½ cm (1/4 in).
Using various shaped cookie cutters, cut out about 60 cookies from the dough. If necessary, collect the leftover dough 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, until the edges of the cookies are lightly browned.
Meanwhile, place the honey for the caramelized nuts in a pan. Bring to a boil, then add the nuts. Cook for 3 to 5 minutes, stirring, until the nuts are caramelized.
Transfer the caramelized nuts to a baking sheet lined with parchment paper and let cool. Store in an airtight container until ready to serve.
When ready to serve, heat the honey for a few seconds in a bain-marie to make it more fluid.
Drizzle the honey over the shortbread, then garnish with caramelized nuts.
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