1cupall purpose flouror cake flour if you have some
1large egg
⅓cupmild honey
¼teaspoonkosher salt
Zest of half a lemongrated
Instructions
Mix the flour, salt and pollen. Whip the honey, egg, lemon zest and butter until emulsified with a beaters, then add the flour-pollen mix and incorporate well.
Transfer to a sheet of buttered parchment, roll into a log and refrigerate to firm it up and hydrate the dough (this gives the cookies a better texture), overnight, or for at least a few hours.
From here, the cookie dough can be cooked, or frozen in logs to cook at a later date. To freeze the dough, you'll want to vacuum seal it. Use frozen dough within 6 months.
Preheat the oven to 325F.
Roll the log out to smooth it and form it into an attractive cylinder after chilling, then quickly cut into ½ inch rounds and lay them spaced out on a sheet of parchment on a cookie sheet.
Make a cross hatch in each cookie with the back of a knife, then bake, 5 minutes for tender cookies, 7-10 minutes for more crisp, traditional shortbread, erring on the side of under-versus over done.
Cool the cookies and store in a covered container on the counter. They’ll last for 3-4 days.
Notes
Adjusting the seasonings
You can play with the seasonings a bit, just don't change the ratio of flour and pollen. A little chopped lemon thyme or just fresh thyme can be really nice here. A couple gratings of nutmeg can work too.
Serving
These are perfection with a cup of your favorite herbal tea.