Burnt Honey Rye Shortbread with Plum Glaze

Ingredients

• rye flour140 g
• plain flour90 g
• unsalted butter, softened130 g
• burnt honey60 g
• powdered sugar35 g
• salt2 g
• ground cardamom1 g
• plum jam70 g
• lemon juice10 ml
• flaky sea salt1 g

Method

1. 1Beat the butter with burnt honey and powdered sugar until smooth and glossy.
2. 2Mix in rye flour, plain flour, salt, and cardamom just until a dough forms.
3. 3Press the dough into a lined shallow pan and dock the surface with a fork.
4. 4Bake until the edges are deeply browned and the center is set but still tender.
5. 5Warm the plum jam with lemon juice, then brush a thin layer over the hot shortbread.
6. 6Finish with a tiny sprinkle of flaky sea salt, cool completely, and cut into pieces.

Tips

• Watch the shortbread closely at the end; the dark rye flour can hide browning quickly.
• For burnt honey, heat honey just until it smells toasty and turns a shade darker, then stop immediately.

Nutrition