Cookbook Club: Sweet and buttery crunchies with roasted nuts and honey


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)


  1. Preheat the oven to 180 degrees. Grease or line a baking tray (approx 30 x 20 cm) with baking paper.
  2. Mix the flour, oats and coconut in a bowl.
  3. 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.
  4. Pour the butter mixture into the dry ingredients, add the nuts and mix.
  5. 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.
  6. Leave to cool in the tray before slicing.


Some fruit to go with the nuts …

Jam Bars (3 of 5)

Rhona made apple and blueberry jam bars. *swoon* Check out the recipe at What To Do In The Garden Hood.


9 thoughts on “Cookbook Club: Sweet and buttery crunchies with roasted nuts and honey

  1. Wow these look and sound amazing. Are “crunchies” similar to granola bars? It seems like it from the ingredients list. I love Sam’s photos over on Drizzle and Dip! Definitely need to check out her cookbook…

    1. Sam is such a wonderful photographer, you should follow her on Instagram as well. Crunchies are the not-so-healthy version of granola bars, hence the large amount of butter and brown sugar. She has a lovely granola recipe in the cookbook worth checking out though. 🙂

  2. Sweet is probably my favourite baking book and I own hundreds of cookbooks. Sams recipes will never let you down. You should try the Snickers cake, I made it recently for my daughters bday. Also the little clementine upside down cakes and the apple and banana cake with caramel cream cheese icing.

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