Honey is great on toast for breakfast in the morning but it can also be used in baking and cooking. Honey can be used in sauces, marinades and glazes or on yoghurt with chopped fruit. You can replace the processed sugar in tea and coffee with honey.
Here are some of my favourite recipes.
I'd love to hear your favourite recipes, please send to amershamhoney@gmail.com
Muesli Biscuits
Oven preheated to 165C fan/Gas Mk 4
Ingredients
120g butter or margarine
120g light soft brown sugar
175g muesli (equal quantities of chia, seed, sunflower seed, pumpkin seed, cracked linseed and porridge oats)
120g wholemeal flour
60g runny honey
Method
Cream the butter and sugar until pale and fluffy.
Add the honey (it helps if you warm it slightly first) and beat thoroughly.
Work in the muesli and flour to give a stiff, slightly sticky dough.
Put a piece of baking parchment or cling film on your work surface and put the dough onto it into a roll roughly 30cm long.
Wrap the roll and chill in the fridge till solid – this stops the biscuits spreading in the oven.
Once the dough is solid, slice into discs and space out on a baking tray covered with baking parchment.
Bake for 15 – 20 minutes until lightly browned.
Leave to cool slightly on the baking sheet until firm enough to transfer to a wire rack.
Store in an airtight container
Honey and Ginger Loaf Cake.
Ingredients:
225g self raising flour,
100g butter,
50g soft brown sugar,
2 eggs (beaten),
100g honey,
1tbs lemon juice,
2tsp ground ginger, (add a pinch of salt if using unsalted butter).
Preparation:
Grease and line a 2lb loaf tin.
Cream butter and sugar, beat in the honey a little at a time, then gradually add eggs and lemon juice.
Sift together the dry ingredients and fold into the creamed mixture adding 1 tbs of milk if the mixture is dry.
Turn into prepared loaf tin and bake at 160ºC (fan 150ºC) for about 1 hr.
Timing is for conventional ovens and is a guide only as appliances vary
HONEY SULTANA AND APRICOT CAKE.
Ingredients:
227g self raising flour,
227g honey,
113g butter,
2 medium eggs,
pinch of salt,
113g sultanas,
60g dried apricots, soaked overnight and chopped,
1tsp of lemon zest,
3tbs milk.
Preparation;
Cream the butter with honey until light and fluffy.
In a separate bowl, beat the eggs together and gradually add the beaten eggs to the butter mixture a little at a time, beating between each addition, adding some flour if the mixtures begins to curdle.
Gradually fold in the flour.
Add the fruit, lemon zest and milk.
Put the mixture into an 18 cm lined round cake tin.
Bake at 160°C/(150°C fan)/325°F/gas mark 3 for approximately 1hr 30mins until the cake is firm.
Timing is a guide only as appliances vary.