Bee Sting Shortbread Bars (Eggless)

These bars are can’t-stop-eating good so I’m not sure whether making a small batch was the right thing to do or not! On a buttery, crisp shortbread crust is a topping of sliced almonds coated in a honey caramel, then baked till extra golden and chewy around the edges in the best possible way. They’re even better the next day and I can see them making a great addition to your Diwali table this year!

This recipe is from the amazing cookbook Smitten Kitchen Keepers (I’ve tried many recipes from the book, including this pesto zucchini lasagna, a total winner!) and while I halved the recipe to fit a loaf pan, I made no other changes. Since this is a small-batch version, I didn’t need a mixer and the dough came together by hand very easily.

In her book, Deb Perelman says that the original German dessert is a bee sting cake, which is a brioche base filled with vanilla custard (sounds insanely good and I think I should try it too?!) and apparently, it’s only considered authentic if the honey in the topping draws a bee to it. Love a fun name and even more fun story behind it! This is of course a far simpler rendition of it and I can see myself making this dangerously often.

Like I said, these are somehow even more delicious on day two when all the flavours have intensified and while very buttery when fresh out of the oven, they’re firmer and a little drier as well by the next day. The almonds should be toasted before you coat them in caramel and by a happy accident, I discovered the ones that had darkened a biiiit more than necessary actually tasted the best. The slight bitterness of the nut with that sweet caramel…uffff.

Ok, get baking and I hope you love these as much as I did!

Bee Sting Shortbread Bars

Crisp buttery shortbread crust with a topping of crunchy almonds coated in honey caramel

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Makes: 6 pieces

Print Recipe Pin Recipe

Ingredients

  

For the base

• 1/2 cup plus 1 tbsp all-purpose flour (70 gms)
• 2 tbsps caster sugar
• 1/4 tsp salt if using unsalted butter
• 1/4 tsp vanilla extract
• 1/4 cup butter cut into cubes, slightly softened but still cold (55 gms)

For the topping

• 1 cup sliced almonds (100 gms)
• 1/4 cup butter (55 gms)
• 3 tbsps caster sugar
• 2 tbsps honey
• 1 tbsp cream
• Pinch of salt if using unsalted butter
• 1/4 tsp vanilla extract

Instructions

• First toast the almonds. Preheat the oven to 175 C and spread the almonds out in an even layer on an ungreased baking tray. Bake for about 5 minutes until fragrant and slightly darkened. Set aside to cool. I found that the slices that were a bit darker than the others tasted the most delicious with the caramel, but make sure you don't let them burn.
• Keep the oven on at 175 C. Grease a 9x5 inch loaf pan then line it with non-stick baking paper making sure all four sides of the pan are covered. Leave a little overhang for easy removal.
• Now make the base. In a mixing bowl, combine the flour, sugar and salt (if using). Add the vanilla, then the cubed butter and rub it into the flour till all the flour is moistened. Bring it together with your hands and it will form a soft dough.
• Press the dough into the prepared pan (greasing the pan beforehand ensures the paper won't shift while you do this step), using your fingertips to flatten it evenly and firmly all over the base. You can also use the bottom of a measuring cup to help flatten it.
• Bake the base for 12 to 15 minutes until light golden-brown all over. Set aside to cool slightly. Keep the oven on at 175 C.
• Now make the topping. In a small saucepan, combine the butter, sugar, honey, cream and salt (if using). Set on low heat and stir often till the butter is melted. Simmer for about 3 minutes until the mixture is very foamy and slightly darkened. Take the saucepan off the heat, then stir in the vanilla and almonds, making sure they're fully coated.
• Spread this all over the base (see photos below). Then bake for another 15 minutes until the caramel is bubbling all over the sides and the top is golden-brown.
• Leave the pan on a wire rack to cool completely (the caramel will stop bubbling and start to set almost immediately). Then use the paper overhang to take the bars out of the pan. Use a sharp knife to slice into squares or 6 triangles like I did.
• These bars can be stored at room temperature in an airtight tin for 3 to 4 days. In fact, they taste better on day two. If you keep them longer, refrigerate them and bring them to room temperature before serving. Happy baking!

Notes

*Shop this recipe: Baking Paper, Caster Sugar, Sliced Almonds.

*You can double these bars for an 8 inch square pan, like in the original Smitten Kitchen Keepers recipe.

 

This post contains affiliate links.