Honeycomb Shortbread Cookie Recipe

A part of my 2025 holiday cookie box

For the Honeycomb

• 230 g granulated white (about 1 cup + 3 tablespoons)

• 70 g honey

• 40 g corn syrup

• 80 mL water (about ⅓ cup)

• ⅓ teaspoon salt (use ⅙ teaspoon for a milder salt flavor)

• 2 teaspoons baking soda

For the Shortbread

• 200 g unsalted butter, softened (1 stick + 6 tbsp)

• 100 g granulated sugar (½ cup)

• 300 g all-purpose flour (2 cups + 2 tbsp)

• 1 tsp table salt

For the Honeycomb:

1. Line a loaf pan, 8x8, or any deep pan with parchment paper. Have your baking soda measured and ready to go— once the sugar hits temperature, timing moves quickly.

2. In a medium heavy-bottomed saucepan, combine sugar, honey, corn syrup, water, and salt. Cook over medium heat, stirring gently until the sugar dissolves.

3. Cook without stirring until the mixture reaches 300°F (hard crack stage). The color should be a deep amber.

4. Remove from heat and immediately whisk in the baking soda. The mixture will foam and expand rapidly.

5. Quickly pour the honeycomb into the lined pan. Let it cool completely, then break into small pieces.

For the Shortbread:

• n a stand mixer fitted with the paddle attachment, combine the softened butter and granulated sugar. Mix on low speed until just combined, then increase to medium and beat for 2–3 minutes until the mixture is light and airy.

• Stop the mixer, scrape down the bowl, and add the flour and salt. Mix on low speed until the dough just comes together. It will be soft and pliable.

• Add the chopped honeycomb and gently fold it in by hand or mix on low just until evenly dispersed and lightly crushed.

• Divide the dough in half. On a sheet of parchment or plastic wrap, form each half into a log approximately 1½ to 2 inches in diameter. Roll tightly in the wrap, twisting the ends to secure.

• Place the dough logs in the fridge and chill for at least 1 hour, or until firm. For cleaner slices, you can freeze the logs for 20–30 minutes before cutting.

• About 30 minutes before baking, preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. Unwrap the dough and cut each log into 12 even slices, for a total of 24 cookies.

• Arrange the slices on the prepared tray, spacing slightly apart. Bake for 8–10 minutes, or until the edges are just barely beginning to color. The cookies should remain pale.

• Remove from the oven and let the cookies cool completely on the tray. They will continue to firm up as they rest.