PREP+ COOK TIME 1 HOUR 10 MINUTES MAKES 10
1 Preheat oven to 180°C/160°C fan. Grease a deep 20cm square cake pan; line base and sides with baking paper, extending the paper 2cm above the edge.
2 Stir butter, sugar and honey in a medium saucepan over low heat until sugar dissolves. Stir in remaining ingredients. Press t mixture into pan. Bake 20 minutes. Cover with foil; bake for a further 25 minutes or until firm to touch. Mark into 10 bars while warm; cool in pan. Cut when cold.
Almond, hazelnut & vanilla bars
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 93 sayısından alınmıştır.
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Bu hikaye The Australian Women's Weekly Food dergisinin Issue 93 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
bake of the month
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ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
