Honey malt slice

This wickedly rich slice is based on a recipe from the Women's Weekly "biscuits and slices" recipe book.

340 grams of butter

2/3 cup honey

1 1/2 cups malted milk powder

4 cups corn flakes

4 cups rice bubbles

1 cup ground almonds

1 cup desiccated coconut

1. Lightly grease and line 2 20x30cm baking trays. Take a sheet of baking paper and lay it along the pans, allowing the paper to extend beyond the edge of the pan.

2. Combine the malted milk powder, butter and honey in a saucepan. Stir on a low heat until the butter is melted. Pour over the dry ingredients, stir, then pour the mixture into the pan. Cover with plastic wrap and refrigerate till set.

Honey Bears

In the new year a friend came to visit and stay for a few weeks. When he left, I made him make a solemn promise that he would eat properly. But as he pointed out, without me there to cook for him, how could he hope to eat properly? Well, good grace means that I have to agree... so of course I had to bake up some biscuits to send him as a care package. I wanted something that would travel well through the post, be tasty, and somehow give him the warmth and hugs that I couldn't be there to give. These honey bears were just the ticket.

A teddy bear's picnic

Honey Bears
1 cup butter
1 cup sugar
1/2 cup honey
1 large egg
4 1/2 cups self raising flour
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon

Cream the butter and sugar together until light. Add the egg & honey (the easiest way to deal with the honey is to weigh the bowl with the butter and sugar in it, and then add 125g of honey while it sits on the scales). Beat until light and fluffy. Sift the dry ingredients into the bowl and mix through. Knead lightly then wrap dough in plastic wrap and chill for an hour.

Preheat the oven to 180 degrees C.

Roll out the chilled dough to 1/2 a cm and cut out teddy bears. Place the on a baking tray (lightly oiled or with silicone paper) and decorate.

Bake for about 12 minutes, or until they are golden brown. Cool for a while on the tray until firm then move to a rack to cool. Decorate more if you desire and store in an airtight container.

I have entered my first Food Blog Event! Sugar High Friday, hosted by Habeas Brulee.

Honey Joys

These simple sweets are a piece of childhood brought back. Simple, easy to make, and
very yummy!
Honey Joys

90g butter or margarine
1/3 cup sugar
1 tablespoon honey
4 cups Corn Flakes

Preheat an oven to 150°C. Line a tray with 24 paper patty cases. Melt butter, sugar and honey together in a saucepan until frothy. Add corn flakes and mix well. Spoon into patty cases and bake in a slow oven 150°C for 10 minutes.

Honey Snaps

I still have that lovely big jar of leatherwood honey, so I thought while I was in the baking mood I should make something using it, as gifts for local friends to share that very distinctive Australian taste. The friends of mine who tried my spiced pavlovas said that leatherwood honey was "Winnie the Pooh honey" and like the ultimate essence of honey in flavour. I can't agree more, and what better way to show it off than to make Honey snaps? Unfortunately my good Aussie cookbooks are back at home in Australia, but thanks to the joy of the internet I found a recipe which worked perfectly for me.

Honey Snaps (recipe found on the blog of Augustus Gloop)

50 g butter
2 tablespoons sugar
3 tablespoons leatherwood honey

1/2 cup plain flour
1 tsp baking powder
1/2 tsp ground ginger

Preheat an oven to 180 degrees. In a small saucepan melt the butter, sugar and honey together stirring regularly until the sugar is dissolved. Remove from the heat, and add the dry ingredients.

Place teaspoon fulls of the soft dough on to a lined baking tray, allowing quite a lot of room for spread.

As you can see, the dough looks pretty ordinary when uncooked!

Bake for 10 minutes until they turn deliciously golden (they will spread and puff up - the puff will fall when they come out of the oven). Allow to cool on the tray until solid enough to lift, then transfer to a wire rack. Keep an eye out as they tend to turn quite quickly, and will continue to cook a little bit on the tray.

The final biscuits looking totally delicious, hot from the oven.