Honey & orange wholewheat shortbread

I think of these as a kind of luxury digestive. They’re more robust than classic shortbread but far more buttery and slightly more tender than a standard digestive biccy. They’re still good dunked in a cuppa though, which is pretty important to me and I’m all about priorities! They go particularly well with a pot of Earl Grey.

Honey & orange wholewheat shortbread

Ingredients
makes 15-18

115g butter
30g brown sugar
20g honey
75g plain flour
75g whole wheat flour
20g cornflour
pinch of salt
zest of 1 orange
1/2 tsp ground allspice (optional)

Honey & orange wholewheat shortbread

Cream together the butter, sugar and honey until they are quite fluffy. Sift together the dry ingredients and then beat them into the butter mixture along with the orange zest and allspice. Once it is combined you should be able to use your hands to bring the mixture together to form a ball of dough. Flatten this a bit, wrap it in clingflim and place it in the fridge for 20 minutes, so that the butter can firm up a bit.
Pre-heat the oven to 150°c and lightly grease a large baking sheet.
Retrieve the dough from the fridge and gently roll it out so that it’s 4mm thick. I do this between sheets of baking parchment because it don’t like to incorporate any extra flour into the dough (it can make the biscuits tough).
Cut out your biscuits and lay them on the prepared baking sheet, spaced a little apart. Bake them for 30 minutes and then sprinkle them with a little sugar before transferring them to a wire rack to cool.

Honey & orange wholewheat shortbread