Tamal Ray’s recipe for honey and almond brittle biscuits

These teatime cookies are absurdly easy, needing just a stir and a short stint in the oven The act of caramelising sugar, with its blowtorches and crystallisation points, can seem intimidating to the novice baker. Although the chemical reaction itself is complex, transforming a homogenous jumble of simple sucrose molecules into a thousand new forms, the actual process is a simple introduction of heat to sugar. These biscuits are a celebration of that dichotomy: an absurdly easy method, comprising no more than a bit of stirring and a short stint in the oven, to produce a complex mix of dark, rich sweetness.

Prep 5 min
Cooking 10 min
Makes 10-12

15g unsalted butter
15g double cream
75g honey
35g caster sugar
⅛ tsp table salt
A tiny squeeze of lemon juice
20g plain flour
100g slivered almonds

In a small saucepan, melt the butter, then stir in the cream, honey, sugar, salt, lemon juice (just a touch, or the dough will be too loose, which will cause the biscuits to spread too much while baking) and flour, until combined, then tip in the almonds and stir to coat.

Spoon teaspoonfuls of the mix on to two or three baking sheets lined with greaseproof paper – they will spread out while cooking, so you’ll probably be able to fit only about four to a tray – and flatten a little with the back of a wet wooden spoon.

Bake at 180C/350F/gas mark 4 for seven minutes, then remove, leave to cool and enjoy with a cup of tea or a scoop of ice-cream.

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