Chocolate Dipped Shortbread with Bee Pollen
So who knew bee pollen was such a powerhouse?! I certainly was totally unaware of how awesome this little known of ingredient can be. So you can guess I was massively excited when Sarah and Marek of Honey Tradition contacted me to work together to create some recipes showing you exactly how easy it is to incorporate wonderful bee pollen into your daily diets, adults and kids alike!
My little ones have gone through phases of eating everything, to only eating a few foodstuffs (frustrating times!) and back again! So I wanted to create a recipe that was super easy for everyone at home to bake and lots of messy fun decorating to really get the kids involved. Oh and they’re immensely tasty too!
Shortbread is one of those recipes that I was brought up on. Sprinkling them liberally with caster sugar is one of my fondest memories. My Nana would always have a good supply in the tin all year round. Dip them in chocolate though and you get a whole new level of delicious!
And bee pollen - well where do I start?! It’s a nutrient packed addition to literally any meal. With 30% protein it provides energy like no other and 18 essential vitamins including majority of the B vitamins, C, D and E. (Please click here to visit Honey Tradition’s Amazon shop).
So get your oven mitts ready, line those trays and make a mess with the little ones for a treat that’s also a sneaky bit good for you!
Chocolate Dipped SHortbread with Honey Tradition Bee Pollen
Author Ella Nurse | Date 8/8/19
prep time: 10 minutes
cook time: 15-18 minutes
total time: 28 minutes
Servings: 26
Ingredients:
200g softened butter
100g caster sugar
300g plain flour
200g dark chocolate
2 tbsn Honey Tradition Bee Pollen
Instructions:
Line 2 large baking trays with non-stick greaseproof paper and preheat the oven to 140 degrees C fan assisted
Gently combine the butter and sugar in a large bowl
Add the flour and mix well with a wooden spoon and then your hands until a dough is formed
Lightly dust your work surface with flour and roll out the dough to approximately 5mm thick
Using a cutter of your choice cut your biscuits out and place on the baking trays
Chill for at least 20 minutes in the refrigerator then bake for 15-20 minutes
Once baked remove from the oven and allow to cool on a wire rack
Melt the dark chocolate in a microwave or over a pan of boiling water, constantly stirring and not allowing to burn
Once the biscuits are cooled dip each in the dark chocolate and place back on the cooling rack
Sprinkle with pollen and allow to set
Note: Shortbread shouldn’t be allowed to colour so if your biscuits are a little golden around the edges remove them from the oven. You can open the oven door to check on these as much as youlike - it won’t affect the bake.
