HONEY-ALMOND BARS WITH ORGANIC WHITE CHOCOLATE
Raspberry shortbread bars 400g whole, unsalted
almonds 200g dried apricots, chopped 100g cake flour
ground cinnamon 200g caster sugar 200g honey 200g organic white
Makes 16–18 bars
Preheat oven to 160°C. Line a 25x20cm baking tin with baking paper and grease lightly. Combine the whole almonds, chopped apricots, flour and cinnamon in a bowl and toss to coat. Place the caster sugar and honey in a saucepan and bring to the boil. Remove from the heat and pour over the almond mixture. Working quickly, combine the nut mixture with the honey and coat as well as possible (the flour will not be completely combined). Pour the mixture into the baking tin and spread evenly. Allow to cool slightly, then bake for one hour. The mixture will puff up a little. Remove from the oven and leave to cool in the tin. Loosen the slab around the edges with a sharp knife and turn it out onto a chopping board. Using a sharp, serrated knife, slice it into bars.
Melt the chocolate in a double boiler. Dip the end of each bar into the chocolate and place on a sheet of baking paper to set.