Honey butter shortbread cookies

Combine the butter, honey and sugar in a large mixing bowl and beat well with a wooden spoon for a few minutes. You’re looking for the mixture to be light and fluffy.

Add the plain flour and cornflour to the mixture and beat to a thick, stiff dough. Wrap it well and chill for at least 30 minutes.

When ready to bake, preheat the oven to 190ºC, gas mark 5. Line a large baking tray with baking parchment. Roll out the cookie dough until it’s about 0.5cm thick, then use a sharp knife or cutter to cut hexagon shapes out of the dough (see my tip below). Arrange on the baking tray, then use a chopstick or roundended implement to make small indentations, to make them look like honeycomb.

Bake for 12-14 minutes. The cookies should be golden brown around the edges when ready. They might feel soft in the middle but will harden as they cool. Allow to cool for 10 minutes on the tray, then transfer to a wire rack to cool completely. These will keep for 3-4 days in an airtight container.