Baking with honey and spices goes back centuries in Scandinavia. These are full of flavor and become even better as the days go by; they can last for 2-3 weeks! Black tea and honey bombs, served toasted with butter, are a match made in heaven.
- 150g/5 1/4 oz honey
- 150g/ 3/4 cup soft brown sugar
- 150g/ 2/3 cup butter
- 4 eggs
- 400g/3 cups plain/all-purpose flour
- 2 tsp bicarbonate of soda/ baking soda
- 4 tsp ground cinnamon
- 3 tsp ground cloves
- 200g/7oz candied mixed peel
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4.
- 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 8-9cm/3-3 1/2 in in diameter, so that it lies about 1cm/ 3/8 in deep (you will probably have to cook these in batches). Bake for 20-25 minutes, then leave to cool on a wire rack while you cook the rest.
Also from Scandi Bites:
Recipes excerpted with permission from Scandi Bites: 60 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks by Trine Hahnemann, published by Quadrille, October 2019, RRP $19.99 Hardcover.