Honeycomb shortbread cookies - Store Cupboard Baking
Lock-down week 3765. Well, at least, that’s what it feels like! One thing I have enjoyed is uncovering old recipes and remaking them. I developed this recipe about 5 years ago, but had completely forgotten about it until I spotted it lurking in a folder on my laptop - and since I’ve made them I’m stunned I was able to forget them the first time as they are DELICIOUS!
The best thing? 3 ingredients people! (Well, 3 ingredients plus honeycomb and optional chocolate - but when is chocolate ever optional?). You can use Crunchie bars or shop-bought honeycomb, but it’s super simple to make from scratch so why not give it a go? Check out the recipe here.
I always make shortbread by squeezing the ingredients into submission once you’d rubbed all the ingredients together, but if you’ve got particularly absorbent flour or a low water-content butter, you may want to add in a tiny splash of milk to help the ingredients stick together if they are being stubborn.
Honeycomb Shortbread Cookies
Makes 14
