Coconut oil shortbread "tart" with honey almond glaze

Happy Sunday! It's baking day!

Today I made an adapted version of "fifteen spatula's" recipe called Bee Sting Bars.
It's basically a buttery, melt-in-your-mouth shortbread covered with honey almond glaze. The original recipe has you make it like cookie bars or something. But I used a spring form pan. It gives it a nicer presentation!















Ingredients (shortbread):

• 6 Tbsp. coconut oil
• 6 Tbsp. butter, room temperature
• 7.4oz AP flour*
• 1.1oz whole wheat flour *
• Sea salt
• 1/2 Tsp. vanilla extract (or almond)
  
  *1 3/4 C flour. If you don't want to deal with weighing out ingredients just use this measurement. Use whatever kind of flour you want. I ran out of AP flour so I used some whole wheat flour, too. 

Ingredients (glaze):

• 6 Tbsp. butter
• 2 Tbsp. honey
• 3 Tbsp. sugar
• 1/4 Tsp. almond extract
• 1 Tsp. vanilla extract
• 1 1/2 C sliced almonds 

You also need: 

• 9" round spring form pan
• rubber spatula/wooden spoon
• mixing bowl
• an oven
• measuring spoons
• measuring cups
• optional: a scale

Alright, first off we gotta make the shortbread!

So grab a mixing bowl, rubber spatula, the butter and coconut oil.

Put the coconut oil & butter in the mixing bowl and mix together until there are no (or very few) lumps.

Yeah, it's a little chunky. But that's okay. Nobody's perfect yo. 

Next, add that sugar! 

Then the vanilla.

Then a few grinds of sea salt (or a hefty pinch)! 

Flour time yo! Measure it out however you want to. I used my pretty kitchen scale :)

Mix the flour in there until incorporated. It'll look crumbly, that's good. 

Bust out your spring form pan and pour the crumbly mix in there. Press in with your hands. 

When it's all pressed in there, pop it in the fridge for 30 minutes or so. I had it in there for 45...so I could watch an episode of Grey's Anatomy :) hehe. But yeah start to preheat your oven to 350F degrees during this time! 

Falalalalalalalalaaaaaaa

When it's getting close to the end of your 30 minute refrigeration time. 

Get prepared and make yo honey almond glaze. 

The topping is easy. 

Gather all of your ingredients. 

Some up-close shots of the honey, almond extract, and almonds I used:

So just dump it all in a saucepan. Let everything melt and get all happy in there. Cook over a medium-high flame. (Or if you're using electric, medium-high heat). Bring it to a simmer for two minutes. 

Take the shortbread out of the refrigerator. And dump this gooey goodness on top. 

Spread it around.

Pop it in the oven! 

Cook for about 20 minutes. 

It took more like 26 more minutes for mine to cook.

How do you know when it's done? The top should turn more golden brown. 

You can probably see the difference in my pictures. Check them if you aren't sure.

Take your treats out of the oven when done :)

Let them cook on the counter for a bit. You still have to take off the outside part of your spring form pan...if you do that when it's piping hot you could easily burn yourself. So be patient! Read a book or something. Do some jumping jacks. Seriously, these are full of buttery goodness....you might feel better if you do some jumping jacks...

When it's cooled. Unlatch the spring form pan and push from the bottom up to release the shortbread. Be careful! Don't drop it! Wahhh that would be sad! 

Now look at that beauty :)

Yum yum yummmmay 

Lookin' gewwwwd. 

Make sure to share!