Preheat the oven to 350F. Line a loaf pan with parchment paper, or spray the pan with baking spray.
In the bowl of a food processor, combine the flour, sugar and salt. Pulse a couple times to mix.
¾ cup all purpose flour, 3 tablespoons granulated sugar, ¼ teaspoon fine sea salt
Add in the cold, cubed butter and pulse until the mixture resembles coarse sand, starts to form clumps, and sticks together when pressed together.
6 tablespoons unsalted butter, cold, cubed
With a light hand, evenly press the shortbread mixture into the prepared pan with an offset spatula.
Place the shortbread in the fridge to chill for 30 minutes.
Bake the shortbread for 30-40 minutes until golden brown.
Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top. Sprinkle with flaky sea salt. Let cool completely.
1 tablespoon honey, flaky sea salt, for sprinkling
Chop up the shortbread into bite sized pieces.