Friday, 11 December 2015

Honey Bombs

These little buns are packed full of sweet and spicey festive flavours.

Honey Bombs

5 1/4 oz [150 g] honey
1 1/4 cups [150 g] soft brown sugar
2/3 cup [150 g] butter
4 eggs
3 1/3 cups [400 g] plain all-purpose flour
2 tsp bicarbonate of soda
4 tsp ground cinnamon
3 tsp ground cloves
7 oz [200 g] candied mixed peel

Preheat the oven to 350°F [180°C].

Gently melt the honey, sugar, and butter in a saucepan. Leave the mixture to cool a little, then beat in the eggs one by one. In a separate large bowl, sift the flour, bicarbonate of soda, and spices, then stir this into the honey mixture and add the mixed peel.

Divide the batter between mini tart tins, each 3 to 3 1/2 in [8 to 9 cm] in diameter, so that it lies about 3/8 in [1 cm] deep. (you will probably have to cook these in batches). However I actually baked them in muffin tins just made them smaller in size (still only 1cm deep though).

Bake 20 to 25 minutes, then let cool on a wire rack while you cook the rest.

These should be served toasted and spread with butter but I kept them as muffins and drizzled some icing on the top (icing sugar & water mix).

Source - Scandinavian Baking by Trine Hahnemann

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