Honey shortcakes recipe


Honey shortcakes

An unshamed indulgence, these honey cakes taste delicious. Honey gives you energy and boosts immunity, the lemon rind adds vitamin C and the wholemeal flour is a good complex carbohydrate. Excellent after a lunch high in other ingredients containing richer sources of vitamin C. (Makes about 10 cakes)

Unsalted butter: 225g

Runny Honey: 6 tablespoons

Lemons: 2, grated rind

Wholemeal flour: 350g, plus extra for dusting

Eggs: 1 or 2, depending on size

Warm the butter gently in a large bowl set over a saucepan of water / Beat in the honey / Add the lemon rind and sift in the flour / Mix to a paste with 1 egg, adding a second egg if the mixture seems too dry / Roll on a floured surface and cut into 5cm squares / Bake at 160 degrees celcius/325 degrees fahrenheit/ gas mark 3 for about 30 minutes / Leave to cool on a wire rack before serving.

Shortcakes are a favourite afternoon tea treat.

More by this Author


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article