Traditional Machynlleth Foraged Hazelnut & Honey Shortbread

Cream butter, sugar, and Welsh honey. Fold in flour and plenty of toasted, crushed wild hazelnuts.

Roll out and cut into rounds or fingers. Bake at 160°C (320°F) for 15-20 minutes until pale golden.

A buttery, nutty forest-garden treat from Machynlleth.