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Honey shortcakes recipe

Updated on December 26, 2016
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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.

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