Servings: Makes 25 to 30 shortbread biscuits
1 Recipes steps
105g Brown sugar
Zest of 1 orange
Zest of 1 lemon
15g Multi-flower honey
240g Creamed butter
245g Strong flour or wholemeal flour
6g Baking powder
140g DARK CHOCOLATE CHIP
Mix the butter, sugar, citrus zest, thyme and honey until smooth.
Then add the eggs and mix.
Add the flour and baking powder (which you have sifted together in advance).
Finish by adding the DARK CHOCOLATE CHIPS to this mixture.
Spread the mixture between 2 sheets of greaseproof paper to a depth of 4 to 5mm.
Put in the freezer for 1 hour.
Remove the greaseproof paper, cut into the desired shape using a cutter and sprinkle on a light covering of thyme.
Place the biscuits on a baking sheet lined with greaseproof paper.
Bake in a fan-assisted oven at 150-160°C for 15 minutes.
Finish by adding the DARK CHOCOLATE CHIPS to this mixture