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
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
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
- 40g40g Butter, softened
- 22g22g Honey
- 55g55g All Purpose Flour, sifted
- 2g2g Cinnamon Ground
- 8g8g Sugar White
- 1g1g Salt
- 10g10g Almond, finely chopped
- 10g10g Honey, warmed, for drizzling, 1
