Tuesday, June 23, 2009

Helen's almond and honey slice...

Last week at work we celebrated my colleague’s 1st year anniversary at our workplace. We planned a proper ‘morning tea’ with some lovely teas and some fancies to enjoy. I made scones, (served of course with jam and cream) as well as custard powder cupcakes (they turned out very nicely, but I have some more experimentation to do before I present a jammy version to you!). Helen made some absolutely amazing almond and honey slice. It was just the right side of crunchy for me – but Helen assures me that they are even better when they are a bit softer.
1/2 quantity shortcrust pastry (I used a whole packet of milk arrowroot biscuits for the one the other day)
90g unsalted butter
1/4 cup castor sugar
1/4 cup hiney
1 tbs cream
1 tbs brandy or other liqueur or spirit
100g flaked almonds, pine nnuts or sunflower seeds

1. Preheat oven to 200oC. Line a 30cmx20cm baking tray with baking paper and then with pastry. Bake blind for 20 minutes, then remove weights and foil. Turn oven up to 220oC.
2. Bring remaining ingredients to the boil, stirring.
3. Spread evenly over pastry. Bake until topping is bubbling and evenly caramelised, about 15 minutes.
4. Remove from oven very carefully - the topping sticks like toffee and if touched can result in a nasty burn.
5. Cool completely before cutting into 5cm x 4cm pieces.

variations: I sometimes include finely chopped candied angelica or glace fruit in the topping.

Source: Stephanie Alexander The Cook's Companion 2nd Ed p 497.

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