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Dairy
Easy
27 Minutes
Diets 
These shortbread cookies have a subtle honey flavor, which comes from using Gefen Clover Honey. They have a soft, short texture that just melts in the mouth! Perfect for a Yom Tov family gathering or cup of coffee at the end of a heavy festive lunch.
1/2 cup (110 grams) unsalted butter
1/4 cup (85 grams) Gefen Clover Honey
2 teaspoons Gefen Vanilla Extract
1 and 1/4 cups (220 grams) plain all-purpose flour, such as Mishpacha
1/2 cup (60 grams) Gefen Cornstarch
pinch of salt
1/3 cup (75 grams) brown sugar
2 tablespoons Gefen Confectioners’ Sugar, sifted
Add the butter and Gefen honey to the food processor. Whizz together until you have a soft, fluffy mixture. Then add the vanilla, all-purpose plain flour, cornstarch, pinch of salt, and brown sugar. Combine well to form a ball of dough.
Wrap the dough in cling film or aluminium foil and place in the fridge to chill for 30 minutes or until firm enough to roll.
Preheat the oven to 350 degrees Fahrenheit (170 degrees Celsius/Gas mark 4).
Roll out the dough between two sheets of Gefen Parchment Paper until it is about 3/4 inch (two centimeters) thick. Using a cookie cutter of your choice, cut out cookies. Re-roll any excess dough to cut out more cookies.
Place the cookies on a baking tray lined with parchment paper.
Bake for 15 minutes or until golden and then cool on a wire rack.
Dust with confectioner’s sugar just before serving.
Sponsored by Gefen
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Very small batch. Barely made like 10 flower cookies and dough is hard to get off parchment/wax paper once you roll and cut shapes out