Tamal Ray’s recipe for honey and almond brittle biscuits
Honey & Almond Brittle Biscuits
Servings 12 biscuits
- 15 g unsalted butter
- 15 g double cream
- 75 g honey
- 35 g caster sugar
- 0.25 tsp salt
- 1 tsp lemon juice
- 20 g plain flour
- 100 g sliverd almonds
- 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
- 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.
- 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.