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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.

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