Salted Honey Almond Shortbread Wedges

Place room-temperature butter in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed for 4-5 minutes until pale, light, and noticeably fluffier. You should hear the pitch change as air incorporates.

Add the white sugar and continue to cream for another 2 minutes until fully combined and smooth.

Stream in the honey and mix for 30 seconds more until incorporated. The honey will deepen the color slightly and add a subtle floral sweetness.

Add the flour and fine salt to the butter mixture. Mix on low speed just until the dough comes together — it will look shaggy at first, then pull away from the sides of the bowl.

Turn the dough onto a lightly floured surface and press it together with your hands, kneading once or twice to ensure no dry patches remain. Do not overwork.

Transfer the dough to a 9-inch round tart pan or press into a disc on a baking sheet. Using your fingers and palms, press the dough evenly into the pan, working from the center outward until it reaches the edges.

Score the shortbread into 12 equal wedges by pressing gently with a knife or bench scraper, making sure to cut all the way through but not removing the pieces. This step is easier before baking.

Scatter the sliced almonds evenly over the surface, pressing them gently into the dough so they adhere.

Place in an oven preheated to 160C (325F) and bake for 28-32 minutes until the edges are lightly golden and the center still feels slightly soft when pressed.

Remove from the oven and immediately drizzle with the additional honey. Finish with a small pinch of flaky salt across the surface.

Allow the shortbread to cool in the pan for 10 minutes before running a knife through the scored lines again and transferring the wedges to a wire rack.

Let cool completely before serving. The shortbread will firm up as it rests. Store in an airtight container for up to 4 days.