Buttery Shortbread with Cinnamon Honey Cream and Fresh Berry Stack

Buttery Honey shortbread

Makes about 60 shortbread
  • 400g butter, at room temperature
  • 2/3 cup castor sugar
  • 1 Tbsp manuka honey
  • 1 egg yolk
  • 2 tbsp crème fraiche
  • 3 ½ cups flour
  1. Beat butter until creamy, add sugar and honey and beat until combined. Beat in egg yolk and crème fraiche until just combined. Fold in flour until a soft dough is formed. Divide dough in half and roll in baking paper to form 2 log shapes. Chill in fridge until firm, (approx. 30 mins), store in fridge until required
  2. Preheat oven to 150 degrees Celsius (fanbake) and line two oven trays with baking paper. Cut logs into 5mm thick slices and arrange on prepared trays. Bake until very lightly golden and cooked through, (approximately 15 mins) Allow to cool on trays

Cinnamon honey cream

  • ¼ cup crème fraiche
  • ½ tsp cinnamon
  • 1 tsp white clover honey
  1. Place all ingredients in a bowl and stir to combine well. 
  2. To assemble stacks, layer shortbread, fresh berries and cinnamon honey cream, finishing with a shortbread, dust with icing sugar and serve!(Adapted from a recipe by Annabel Langbein)