Honey Snaps with a Twist
So what do you do when the packaged dessert you planned to make for guests turns out to be A LOT smaller than depicted on the picture and you're 45 minutes away from the nearest supermarket? And what looks and tastes impressive with Creme Brulee? I tried Honey Snaps. And to make them impressive looking, I gave them a twist.
Honey Snaps
50g Butter
2Tbsp Sugar
3Tbsp Honey
1/2 Cup Flour
1tsp Baking Powder
1/2tsp Ground Ginger
Preheat oven to 180C.
Honey Snaps
50g Butter
2Tbsp Sugar
3Tbsp Honey
1/2 Cup Flour
1tsp Baking Powder
1/2tsp Ground Ginger
Preheat oven to 180C.
Melt butter, sugar and honey together in a saucepan. Remove from heat.
Add flour, baking powder, ginger and stir until mixture is smooth.
Drop teaspoons of mixture onto a cold oven tray, leaving enough room for mixture to spread to double its size. Bake for 10 minutes or until golden. Leave on tray for a few minutes to cool before removing to a wire rack.
Now for the twist: wait a couple of minutes before removing and wrapping around the handle of a wooden spoon.
Place on a tray until completely cool. Store in an airtight container until needed.
To serve, place 3 on the side and sprinkle with icing sugar. Voile!
Have a great week bloggers!
Add flour, baking powder, ginger and stir until mixture is smooth.
Drop teaspoons of mixture onto a cold oven tray, leaving enough room for mixture to spread to double its size. Bake for 10 minutes or until golden. Leave on tray for a few minutes to cool before removing to a wire rack.
Now for the twist: wait a couple of minutes before removing and wrapping around the handle of a wooden spoon.
Place on a tray until completely cool. Store in an airtight container until needed.
To serve, place 3 on the side and sprinkle with icing sugar. Voile!
Have a great week bloggers!