Mossop’s Honey Lemon Shortbread
250g butterHoney Lemon Shortbread
1/2 cup Mossop’s Field & Tawari honey
2 cups flour
1/4 cup cornflour
1/2 tsp baking powder
1/3 flaked almonds Lemon juice to taste or essences
- Cream the butter and honey.
- Lightly stir in the sifted flours to form a soft dough.
- Lightly butter the base of a lamington cake tin and spread dough in tin.
- Sprinkle with almonds on top and bake for approximately 1 1/4 hours at 150°C. 5) Remove from over and cut into 24 finger lengths while hot. Cool in tin.
Variation: Cut dough with biscuit cutters instead of pressing into a tin.