Yuzu Honey Cookies (Sweetened by Honey)

🧂 Ingredients

• 160 g unsalted butter

  cut into cubes and chilled
• 220 g plain flour

  or all-purpose flour
• 10 g corn starch
• 3 tbsp pure honey
• 1 medium sized egg

  room temperature
• ¼ tsp fine salt
• 150 g yuzu honey

Instructions

• 1 Cut 160 g unsalted butter into small cubes. Then chill it in the fridge until
  ready to use.
• 2 Using a mixer with paddle attachment, mix 220 g plain flour, 10 g corn starch,
  1/4 tsp fine salt on low speed for a few seconds.
  
  Note: you can also mix with a spatula by hand.
• 3 Add the chilled butter cubes to the mixed dry ingredients.
• 4 Mix on low speed until the mixture turns sandy.
• 5 Add 1 medium sized egg and 3 tbsp pure honey.
• 6 Mix on low speed until a consistent dough is formed. Do not over-mix.
• 7 Transfer the dough into a bowl. Cover the dough and let it rest in the fridge
  for an hour.
• 8 Divide the cookie dough into a small ball (about 10g) each.
  
  Place the dough ball on a non-stick baking tray about 1-inch apart.
  
  Note: no need to grease the baking tray if you are using a non-stick one.
• 9 Using your finger or a small measuring spoon, make an indent into each dough
  ball.
  
  Note: make sure to lightly coat the spoon with some plain flour to avoid the
  dough sticking to the spoon.
• 10 Scope about 1 tsp of the 150 g yuzu honey into each cookie dough.
  
  Chill the cookies in the fridge for 15 minutes while the oven heats up. Once the
  dough is chilled, it'll be slightly firm or hard to the touch.
• 11 Bake in pre-heat convection oven (top & bottom heating with fan) at 170C / 338F
  or conventional oven at 180C / 356F, for 10-12 minutes or until golden brown.
• 12 Transfer the cookies onto a cooling rack.
  
  Allow the cookies to cool for about 30 minutes before storing in airtight
  containers.
  
  Best to let the flavour develop and enjoy the cookies the next day.

Nutrition Info