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Honey-caramel almond slice

Recipe for honey-caramel almond slice.
Honey-caramel almond slice

Honey-caramel almond slice

Ben Dearnley
20M
1H
1H 20M

The national obsession with salted caramel shows no sign of abating. In this case it’s given added complexity with the floral notes of honey; use your favourite honey here. Wholemeal pastry gives a pleasing texture to this chewy little number. This recipe makes about 20 pieces.

Ingredients

Brown sugar wholemeal pastry

Method

Main

1.For brown sugar wholemeal pastry, pulse flour, sugar and ½ tsp salt in a food processor to combine, add butter and pulse to fine crumbs. Add yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form a disc. Wrap in plastic wrap and refrigerate to rest (1 hour).
2.Preheat oven to 190C. Line a 20cm x 30cm slice tin with baking paper, allowing paper to overhang sides slightly. Roll out pastry on a lightly floured surface to a 24cm x 34cm rectangle, line base and partway up sides of prepared tin, and refrigerate to rest (30 minutes). Blind-bake until golden on the edges (8-10 minutes), then remove paper and weights, and bake until crisp and golden brown on the edges (5-6 minutes). Set aside.
3.Stir butter, honey, sugar, crème fraîche, brandy and vanilla in a saucepan over medium-high heat until smooth. Stir in almonds and bring to the boil, then stir in 1 tsp sea salt flakes, pour onto pastry base, spread almonds over evenly, and bake, turning tin occasionally, until dark golden and caramelised (40-45 minutes). Scatter with a pinch of sea salt flakes and cool completely in tin. Drizzle with milk chocolate, refrigerate until set (20-25 minutes), then cut into bars and refrigerate in an airtight container for up to 5 days.

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