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Honeybread

Dean Whalley, chef de partie, Anglesey
Serves: 5
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Ingredients

  • SWEET PASTE:
  • Sugar 4oz
  • Butter 8oz
  • Plain flour 12oz
  • Egg 1
  • HONEYBREAD:
  • Caster sugar 8oz
  • Honey 5oz
  • Butter 5oz
  • Cream 10fl oz boiled
  • Almonds 8oz nibbed
  • Hazelnuts 8oz nibbed

Method

  1. SWEET PASTE:
    - Cream butter and sugar until pale
    - Add flour and beat until it resembles breadcrumbs
    - Add egg and mix together
    - Place the sweet paste in cling film and rest for ½ hour
    - Roll out the paste and to fit in 2cm high baking tray
  2. HONEYBREAD:
    - Add caster sugar, honey, butter and cream into a pan and boil until it becomes a sandy colour
    - Add the almonds and hazelnuts and place the mixture on top of the sweet paste and cook at 180°C for 15 - 20 mins
  3. TO SERVE:
    Slice the bread into five small squares and serve with coffee.
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