Bee and honeycomb shortbread

This simple bee and honeycomb shortbread recipe is quick and easy to make – not to mention delicious!

Brought to you by Lakeland

Whether settling down for a night on the sofa or out in the garden with an afternoon cup of tea, a bee and honeycomb shortbread will always go down a treat.

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For the shortbread

  • 200g butter, softened
  • 150g caster sugar
  • 2 large free-range egg yolks
  • 400g plain flour
  • 2-4 tbsp milk

To serve

  • honey to glaze
  • icing sugar to dust


Preheat the oven to 180°C/Gas Mark 4. Line a baking sheet with parchment and set aside.
Beat together the butter and sugar until light and fluffy, then beat in the egg yolks and sieve in the flour and mix until well combined.
Add enough milk to make a soft dough and bring together with your hands. Wrap in clingfilm and place in the fridge for 20 minutes to chill.
Remove the dough from the fridge and roll out to approx 1cm (1⁄2in) thick. Using an 8cm (31⁄4in) patterned round cutter, cut out circles of dough. Dust the cookie stamps with flour and press firmly into the shortbread until each is stamped, dusting the stamps with flour after every press.
Place as many shortbread rounds as will fit onto your baking sheet and bake for 15 minutes or until slightly golden. Leave to cool on a wire rack. Repeat with further batches until all your shortbread is baked.
To serve, brush with a little honey to glaze or dust with icing sugar.
Last updated 8 months ago

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