Honey shortcakes recipe
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.
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