(^11) // 44 tsp each baking powder and tsp each baking powder and
bicarbonate of sodabicarbonate of soda
1 tsp vanilla essence1 tsp vanilla essence
1 egg1 egg
100g dark chocolate chips100g dark chocolate chips
50g cacao nibs50g cacao nibs
NUT CRUMBNUT CRUMB
(^11) // 44 cup (90g) honey cup (90g) honey
50g unsalted butter, chopped50g unsalted butter, chopped
1 cup (70g) shredded coconut1 cup (70g) shredded coconut
1 cup (100g) walnuts, chopped1 cup (100g) walnuts, chopped
HONEYCOMBHONEYCOMB
1 cup (220g) caster sugar1 cup (220g) caster sugar
(^11) // 22 cup (180g) honey cup (180g) honey
1111 // 22 tsp bicarbonate of soda, sifted tsp bicarbonate of soda, sifted
Preheat the oven to 180°C. Grease Preheat the oven to 180°C. Grease
a 20cm x 30cm lamington pan and line with a 20cm x 30cm lamington pan and line with
baking paper, leaving some overhanging. baking paper, leaving some overhanging.
To make the base, place butter, sugars, To make the base, place butter, sugars,
flour, malted milk powder, baking powder flour, malted milk powder, baking powder
and bicarb in a bowl. Using your fingertips, and bicarb in a bowl. Using your fingertips,
rub butter into dry ingredients until it rub butter into dry ingredients until it
resembles breadcrumbs. Add vanilla, egg, resembles breadcrumbs. Add vanilla, egg,
chocolate chips, cacao nibs and 1 tsp salt, chocolate chips, cacao nibs and 1 tsp salt,
and stir to combine. Press into base of and stir to combine. Press into base of
prepared pan and bake for 15-16 minutes prepared pan and bake for 15-16 minutes
or until golden. Remove from oven.or until golden. Remove from oven.
Meanwhile, for the nut crumb, place Meanwhile, for the nut crumb, place
the honey and butter in a saucepan the honey and butter in a saucepan
over medium heat and cook, stirring, for over medium heat and cook, stirring, for
3-4 minutes or until melted and bubbling. 3-4 minutes or until melted and bubbling.
Add the coconut and walnuts, and stir to Add the coconut and walnuts, and stir to
combine. Spread over the cookie base combine. Spread over the cookie base
and return to oven for 8 minutes or until and return to oven for 8 minutes or until
golden. Remove and set aside.golden. Remove and set aside.
For the honeycomb, place the sugar, For the honeycomb, place the sugar,
honey and honey and^11 // 44 cup (60ml) water in a large, cup (60ml) water in a large,
deep saucepan over medium-low heat deep saucepan over medium-low heat
and stir to dissolve sugar. Increase heat to and stir to dissolve sugar. Increase heat to
high and bring to the boil. Cook, without high and bring to the boil. Cook, without
stirring, for 5 minutes or until deep stirring, for 5 minutes or until deep
golden and it reaches 154°C on a sugar golden and it reaches 154°C on a sugar
thermometer. Remove from the heat thermometer. Remove from the heat
and allow bubbles to subside. Working and allow bubbles to subside. Working
quickly, add bicarb, stirring with a wooden quickly, add bicarb, stirring with a wooden
spoon to combine (honeycomb will foam). spoon to combine (honeycomb will foam).
Pour honeycomb over the warm cookie Pour honeycomb over the warm cookie
slab, being careful not to overfill pan. slab, being careful not to overfill pan.
Set aside to cool completely.Set aside to cool completely.
When cool, cut into bars and serve.When cool, cut into bars and serve.
KNAFEH WITH CRISPY KNAFEH WITH CRISPY
HONEY KATAIFIHONEY KATAIFI
MAKES 4MAKES 4
Knafeh is a traditional Middle Eastern Knafeh is a traditional Middle Eastern
cheese dessert.cheese dessert.
80g unsalted butter, chopped80g unsalted butter, chopped
500g fresh ricotta500g fresh ricotta
1111 // 44 cups (125g) finely grated mozzarella cups (125g) finely grated mozzarella
(^11) // 33 cup (75g) caster sugar cup (75g) caster sugar
200g kataifi (shredded pastry – from 200g kataifi (shredded pastry – from
Middle Eastern food shops) or Middle Eastern food shops) or
20 sheets filo pastry, finely shredded20 sheets filo pastry, finely shredded
(^11) // 44 cup (90g) honey cup (90g) honey
200g fresh honeycomb (from selected 200g fresh honeycomb (from selected
grocers – optional)grocers – optional)
2 tsp rosewater (from gourmet 2 tsp rosewater (from gourmet
food shops)food shops)
Pistachios and dried rose petals (from Pistachios and dried rose petals (from
gourmet food shops), to servegourmet food shops), to serve
Preheat oven to 200°C. Melt the butter Preheat oven to 200°C. Melt the butter
in a saucepan over medium heat until in a saucepan over medium heat until
foaming. Skim off any foam using a spoon, foaming. Skim off any foam using a spoon,
then pour through a sieve lined with then pour through a sieve lined with
paper towel or a clean Chux into a large paper towel or a clean Chux into a large
bowl (this will clarify the butter). Set aside.bowl (this will clarify the butter). Set aside.
Combine the ricotta, mozzarella and Combine the ricotta, mozzarella and
sugar in a bowl. Divide among 4 x 12cm sugar in a bowl. Divide among 4 x 12cm
(1-cup-capacity) ovenproof skillets or (1-cup-capacity) ovenproof skillets or
frypans. Separate kataifi into long strands frypans. Separate kataifi into long strands
and bunch into 4 bundles. Brush all over and bunch into 4 bundles. Brush all over
with clarified butter and arrange on with clarified butter and arrange on
top of the ricotta mixture. Place pans top of the ricotta mixture. Place pans
on a baking tray and bake for 40 minutes on a baking tray and bake for 40 minutes
or until golden.or until golden.
To make the honeycomb drizzle, place To make the honeycomb drizzle, place
the honey, honeycomb, if using, rosewater the honey, honeycomb, if using, rosewater
and 1 tbs water in a saucepan over medium and 1 tbs water in a saucepan over medium
heat. Bring to a simmer, then remove from heat. Bring to a simmer, then remove from
the heat and spoon over warm knafeh. the heat and spoon over warm knafeh.
Scatter with pistachios and rose petals, Scatter with pistachios and rose petals,
and serve immediately.and serve immediately.
116116 delicious.com.audelicious.com.au
ben green
(Ben Green)
#1