This month’s featured cookbook is by one of my all time favourite bloggers, Sam Linsell of Drizzle and Dip (I started following her long before I even thought of starting a blog of my own). Sweet is her second published cookbook – a true feast for the eyes – with recipes that are just as accessible as those on her blog.
The book is divided into five categories: vanilla, chocolate, caramel, fruit and other sweet treats. My shortlist for this post included: the very best shortbread ever, butter crunch brittle with salted peanuts, chocolate waffles with bourbon butterscotch sauce and coffee cream pudding. I’ll be making them very soon though. 🙂
I finally decided on the crunchies with roasted nuts and honey. Crunchies and tea makes me think of my years at university. My roommate’s mom used to send her care packages with crunchies and other goodies. Both of us were very far from home and we used to enjoy them together, missing our families. These crunchies definitely delivered, and the addition of the roasted nuts is pure genius.
If you like sweet things, then you will love this cookbook! Don’t delay – you’ll want to catch a few of the recipes with fruit from this season!
140 g cake flour
160 g rolled oats
80 g desiccated coconut
230 g butter
30 ml honey
200 g granulated brown sugar
5 ml bicarbonate of soda
150 g roasted nuts (I used only cashews – they’re my fav)
- Preheat the oven to 180 degrees. Grease or line a baking tray (approx 30 x 20 cm) with baking paper.
- Mix the flour, oats and coconut in a bowl.
- Melt the butter in a small saucepan, then add the honey and sugar and heat. When the butter is bubbling and at the boil, add the bicarbonate of soda, stir through and remove from the heat.
- Pour the butter mixture into the dry ingredients, add the nuts and mix.
- Using the back of a metal spoon, press the mixture into the prepared baking tray. Bake for 15 minutes, the reduce the heat to 160 degrees and bake for a further 10 minutes, making sure it doesn’t burn.
- Leave to cool in the tray before slicing.
Some fruit to go with the nuts …