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Tamal Ray’s recipe for honey and almond brittle biscuits

Honey & Almond Brittle Biscuits

Course Dessert
Servings 12 biscuits


  • 15 g unsalted butter
  • 15 g double cream
  • 75 g honey
  • 35 g caster sugar
  • 0.125 tsp salt
  • lemon juice tiny squeeze
  • 20 g plain flour
  • 100 g slivered almonds


  1. In a small saucepan, melt the butter, then stir in the cream, honey, sugar, salt, lemon juice (just a touch, or the dough will be too loose, which will cause the biscuits to spread too much while baking) and flour, until combined, then tip in the almonds and stir to coat
  2. Spoon teaspoonfuls of the mix on to two or three baking sheets lined with greaseproof paper – they will spread out while cooking, so you’ll probably be able to fit only about four to a tray – and flatten a little with the back of a wet wooden spoon.
  3. Bake at 180C/350F/gas mark 4 for seven minutes, then remove, leave to cool and enjoy with a cup of tea or a scoop of ice-cream.

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