Greek · Dessert
Honey Cinnamon Shortbread Bars
A Greek-inspired shortbread bar built on butter, honey and warming cinnamon, pressed into a dense, crumbly slab studded with chopped almonds. Baked low and slow until pale gold, then finished with a last drizzle of warm honey for shine and extra sweetness.
$1
12 minsPrep
24 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
339Calories
4.2gProtein
19gFat
40.1gCarbs
17.5gSugar
1.9gFiber
324mgSodium
43mgChol
10.5gSat Fat
84mgPotassium
33mgCalcium
1.6mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C (320°F) and line a 10x10cm tin with parchment, leaving an overhang on two sides.
2
Cream the softened butter with the sugar until pale, then beat in the 22g honey until fully combined.
3
Sift the flour, cinnamon and salt together and fold into the butter mixture until a soft, slightly crumbly dough forms.
4
Stir in the chopped almonds, then press the dough evenly into the lined tin, smoothing the top with the back of a spoon.
5
Prick the surface all over with a fork and bake for 22-25 minutes until pale gold at the edges and set in the centre.
6
Remove from the oven and, while still warm, score into 2 squares with a sharp knife, cutting only partway through.
7
Cool completely in the tin on a wire rack, then lift out using the parchment overhang and cut fully along the scored lines.
8
Drizzle the warmed honey over the top of the bars just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g softened butter
- 0.8 oz22g honey
- 1.9 oz55g sifted all purpose flour
- 0.1 oz2g cinnamon ground
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.4 oz10g finely chopped almond
- 0.4 oz10g warmed, for drizzling honey
