Baked Brie & Honeycomb Brie & honeycomb 'bee-long' together and better yet bake it! Perfect why to show off at your next party. Don't hav...Read More
Baked Brie & Honeycomb Brie & honeycomb 'bee-long' together and better yet bake it! Perfect why to show off at your next party. Don't have honeycomb to dress up your next cheese platter? Don't worry you can use drizzle or spoon any other honey or grab our honeycomb from our website or visit us instore today! Ingredients: 1 small wheel of Brie 3 wedges Honeycomb30g of Nuts of your choice. Method: Cook your wheel of Brie at 160 °C for 7-10 minutes until soft, not bursting.Transfer the cooked Brie carefully to a serving dish.Top with nuts of your choice (salty are best) and honeycomb. Easy as that! So tasty and simple, you will for sure have very happy guests when you serve this dish at your next get together! Don't forget to tag us in your creations! Shop our Honeycomb Collection:
Baking time: 30 mins Serving: 12 Ingredients: Cake: 125g butter, softened ⅓ cup / 110g honey (we recommend our Squeezy Clover or Kids Honey) ...Read More
Baking time: 30 mins Serving: 12 Ingredients: Cake: 125g butter, softened ⅓ cup / 110g honey (we recommend our Squeezy Clover or Kids Honey) 1 tsp vanilla extract 2 free-range eggs 4 medium-sized ripe bananas, mashed (approximately 400g) 125g white all-purpose flour 50g ground almonds 1 tsp baking powder ½ tsp baking soda Pinch sea salt 8 ripe apricots, halved and stones removed Filling: 4 tbsp good-quality apricot jam Honey whipped cream: 1 cup / 230ml cream 1 tbsp unsweetened Greek-style yoghurt 1 tbsp honey (we recommend our Squeezy Clover or Kids Honey) 1 tsp vanilla extract Decorations: Fresh flowers (optional) Method: Preheat the oven to 180C fan bake. Line 2x22cm tins with baking paper. In the bowl of an electric mixer, combine the softened butter, honey and vanilla and beat on high until smooth and thick. Next, add the eggs one at a time and mix. Follow with the mashed banana and mix well. In 2 parts, add in the flour, ground almonds, baking powder, baking soda and salt. Mix until just combined, being careful not to overmix. Evenly divide the batter between the 2 tins and spread out to the sides. Dot in the apricot halves (8 per tin) and press them down lightly. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack. Meanwhile, whip the cream with an electric beater to ribbon consistency, then gently fold through the yoghurt, honey and vanilla. Once the cakes are completely cool, spread the apricot jam evenly over one of the layers and place the other layer on top. Neatly spread the honey whipped cream over the top of the cake and decorate with edible flowers, if using. Serve at room temperature. Refrigerate in an airtight container for up to 3 days. Recipe by Jordan Rondel, imagery by James Lowe. See the original https://www.stuff.co.nz/life-style/food-wine/recipes/118810707/recipe-banana-honey-apricot-cake-with-honey-whipped-cream
Prep time: 5 mins (plus 15 mins resting time)Cook time: 10-12 mins per trayServings: 24 cookies Ingredients 250g of butter 2 squizzles (or 1/3 cup...Read More
Prep time: 5 mins (plus 15 mins resting time)Cook time: 10-12 mins per trayServings: 24 cookies Ingredients 250g of butter 2 squizzles (or 1/3 cup) of Happy Valley's Squeezy Clover Honey 3/4 cup of brown sugar 4 cups of quick cook oats 1 cup of flour 1 tsp of baking powder 1 tsp of cinnamon 1/4 tsp of salt Method In a large saucepan melt together butter and honey. Add the brown sugar and mix well. Add all the remaining dry ingredients and mix well to combine. Set aside for 15 mins to cool slightly and firm up. You can speed this process by popping the dough in the fridge. Preheat oven to 175°C. Take dessert spoon sized balls of cookie dough and pop on a lined baking tray. Flatten balls with a fork or your fingers. Approx. 8 cookies per tray. Bake for 10-12 mins or until lightly golden. 12 mins will give a crunchier cookie, and the cookies will harden as they cool. Allow to cook on tray for a couple of minutes before transferring to a cooling rack. Store in an airtight container. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!
Prep time: 15-20 minsCook time: 25-30 mins Ingredients⠀⠀ 1.5 cup almond meal 1 cup gluten free flour 1 tsp baking powder 2 squizzles (or 1/3 cup...Read More
Prep time: 15-20 minsCook time: 25-30 mins Ingredients⠀⠀ 1.5 cup almond meal 1 cup gluten free flour 1 tsp baking powder 2 squizzles (or 1/3 cup) of Happy Valley's Squeezy Multifloral Mānuka Honey 125g butter or coconut oil, melted 4 eggs Citrus zest 3 tbsp sliced almonds Mascarpone or natural yoghurt for serving (optional)⠀⠀⠀⠀⠀ Honey Soak 1 squallop (or 3 tbsp) of Happy Valley's Squeezy Multifloral Mānuka Honey Juice from 1/2 a lemon or orange 1 tbsp water Serving suggestions: Delicious with a dollop of mascarpone or natural yoghurt. Method Preheat oven to 160°C fan bake. Line a cake or slice tin with baking paper. Melt butter and honey together. Combine almond meal, flour and baking powder. Whisk eggs together. Mix the honey, butter, eggs and zest into the dry ingredients. Pour into cake tin and sprinkle with sliced almonds. Bake for 25-30 minutes, or until skewer comes out clean. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To make the honey soak combine the ingredients in a small saucepan and simmer for 1-2 minutes to form a syrup. When the cake is cooked gently prick with a skewer and pour the soak on while still warm in the pan. Serve warm or at room temp. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!