SIMPLY SWEET Filling

An easy pie that delivers complex f lavours, or a cookie favourite in time-saving bar form.

HONEY CARDAMOM PIE

BY JORDAN RONDEL, THE CAKER

I had a slice of honey pie recently and I was so enamoured with it that I immediately went to bake one of my own. This recipe is adapted from Nigella Lawson. I love the simplicity, yet complexity of flavour of this pie – it’s salty, sweet, rich and light all at once.

PREP TIME: 1 HOUR 30 MINUTES BAKE TIME: 50 MINUTES READY IN: 3 HOURS 30 MINUTES SERVES: 12

Pastry

• 200g all-purpose plain white flour

• ½ tsp fine sea salt

• 110ml light olive oil

• 55ml full fat milk

• 1 tsp flaky sea salt

• 3 free-range eggs

• 175ml / ½ cup good-quality runny honey

• 150ml / ⅔ cup double cream

• 2 tsp apple cider vinegar

• 100g butter, softened

• 150g caster sugar

• 1 tsp vanilla extract

• 15g ground almonds

Serving

• Generous pinch of flaky sea salt

• Dollop of thickened cream or crème fraîche

Grease a 25cm deep sided loose bottomed tart tin very well.

1. In the bowl of a stand mixer combine the flour, salt, oil and milk to form a rough, slightly damp dough.

2. Tip the dough into the tin and press it over the base and up the sides of the tin until it’s an even thickness – try to get it as thin as possible, especially on the base, don’t use all the pastry if it’s feeling too thick. Place into the freezer for at least 1 hour.

Preheat the oven to 180°C and place in a baking tray at the same time.

3. Melt the butter in a saucepan and then take it off the heat and allow it to cool for 5 minutes.

4. Pour the cooled melted butter into the bowl of a stand mixer and beat in the sugar, vanilla, ground almonds and flaky salt.

5. Next, beat in the eggs one by one. Finally, mix in the honey, cream and vinegar.

6. Take the pastry-lined tin out of the freezer and pour the honey filling into it.

7. Place the pie onto the hot baking tray and bake for approximately 50 minutes, rotating it after 30 minutes. When it’s ready, the filling will feel puffy but set and will be a dark golden colour.

8. Allow it to cool for 10 minutes before placing onto a cooling rack (still in the tin). Place in the fridge for about 2 hours.

9. Take the pie out of its tin and place onto a serving plate. Sprinkle with a little more flaky salt. Serve with thickened cream or crème fraîche.

10. Refrigerate in an airtight container for up to 3 days.

SUGAR COOKIE BARS BY ERIN CLARKSON, CLOUDY KITCHEN

I love making vanilla sugar cookies, but sometimes I can’t be bothered making individual cookies and want something nice and easy. This is a batch of sugar cookie dough, pressed into a pan rather than scooped into individual cookies. I topped them with a frosting, but you can also just sprinkle them with a little sugar before baking for a delicious crunchy finish.

PREP TIME: 60 MINUTES PLUS COOLING

BAKE TIME: 30 MINUTES MAKES: 20 SERVINGS

Sugar cookie bars

• 225g butter, at room temperature

• 300g white sugar

• 1 size 8 egg (50g not including the shell), at room temperature

• 1 tsp vanilla bean paste or vanilla extract

• 320g plain flour

• ¼ tsp baking soda

• Granulated sugar for the top

Buttercream frosting

• 170g butter, at room temperature

• 380g icing sugar, sifted

• 1 tsp vanilla bean paste or vanilla extract

• 2 tbsp cream or milk, plus more if needed

• Gel food coloring if desired

• Sprinkles for finishing

Preheat the oven to 180°C bake. Grease and line a 20 x 30cm pan with baking paper, leaving a little overhang or piece sticking out so you can remove the cooled cookie base once done.

1. Sugar cookie base In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream the butter and sugar together on high speed until light and fluffy. Add the egg and vanilla and mix to combine. Sift together the flour and baking soda in a small bowl. Add to the mixer, and mix until just combined.

2. Transfer the cookie dough to the prepared pan, and spread out into an even layer using an offset spatula.

3. Sprinkle the top of the cookie base with granulated sugar if desired.

4. Bake the sugar cookie base for 20-25 minutes, until they are lightly golden brown on the tops and the centre looks set. They will crinkle a little around the edges of the pan and the cookie base will deflate slightly when removed from the oven.

5. Remove the cookie base from the oven and place the pan on a wire rack to cool completely.

6. Buttercream frosting In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, whip the butter and vanilla bean paste until pale and creamy. Sift in the icing sugar, and mix on medium speed until well combined.

7. If needed, add cream a tablespoon at a time, until the frosting is light and fluffy, and a spreadable consistency. Add gel food colouring until the desired colour is reached.

8. Run the mixer on low speed for 2-3 minutes to help remove any air bubbles from the frosting. You will need to use the frosting immediately or place a piece of plastic wrap directly against the surface to stop it from crusting.

9. Remove the cooled cookie base from the pan using the baking paper and place onto a cutting board or serving platter.

10. Transfer the frosting to the cookie base and swoop it on using the back of a spoon or an offset spatula. Add sprinkles if you like.

11. Chill the cookie bars just until the frosting is set to help cut them into clean pieces. Cut into pieces with a sharp knife, wiping the knife between cuts.

12. Store cookie bars in an airtight container in the fridge or at room temperature for up to 5 days.