I’m a total sucker for shortbread. It’s one of those foods that I can’t stop eating if it’s in front of me. As soon as I made this shortbread, I had piece then promptly took it in to work, where it was devoured very quickly. I love the addition of honey. My honey of choice is normally sage honey, but for this I used an amber honey from Kentucky.

• Honey Shortbread (Fine Cooking #96, January 2009, p. 77)