Wholemeal Shortbread

It’s pouring outside, you’re cosy in your caravan or house and you fancy making a sweet treat.

A heavenly and easy bake which doesn’t involve many ingredients, minimum washing up and not too much bottled gas … my shortbread. A very good decision!

Below I have written two basic versions; one uses sugar the other honey. Both use butter as I feel that shortbread is about being buttery and crumbly.

The photographs show my Honey and Lemon version which is extremely delicious and very moreish!

Portions: 16 squares
Prep and Cook Time: About an hour
Cookware: A parchment lined 23 x 23 cm baking tin and a mixing bowl
Oven: 150C / Gas 3

Sugar version

  • 225g plain wholemeal flour (or a mix of wholemeal and white)
  • 75g cornflour
  • 200g soft butter – soften before using
  • 100g golden caster sugar
  • 1 orange – zested (optional)
  • sugar sprinkle – caster, demerara, granulated or maple sugar as in the photo above

Honey version (and Lemon)

  • 225g plain wholemeal flour (or mix of wholemeal and white)
  • 75g cornflour
  • 200g soft butter – soften before using
  • 120g honey (runny)
  • 2 lemons – zested
  • sugar sprinkle – caster, demerara, granulated or maple sugar as in the photo above

Combine the flours and put aside. If using a spice, add to the flours.

Beat together the softened butter and sugar or honey then mix in any extras you’ve chosen to add.

Next, gently fold in the flours to form a dough but do not overwork else the shortness or flakiness with be lost. The honey dough will be quite sticky at this point.

Press your dough evenly into the tin. I use the back of a spoon. Prick with a fork and lightly score your preferred cutting lines but do not cut through the dough. Pop into the fridge for 30 mins.

After 30 minutes, put into a preheated oven for 25 minutes. Try not to overcook as it will be dry.

When lightly golden, remove from the oven, sprinkle with your sugar of choice, and leave to cool. Then cut along your score lines and enjoy!

Keeps well in an airtight tin … if you can resist!

Variation: I like to add 50g diced crystalised ginger and 1 level tsp ginger or cinnamon to my dough. If you like rosemary, you could add a tsp of chopped rosemary to the lemon variety.