Herbed salted honey bars

Herbed salted honey bars

Sticky Fingers Green Thumb
Tara Pearce, Tim Hillier

These bars salute the pure wild beauty of honey. Woody herbs like thyme, sage and rosemary work really well in this mix, but feel free to bend the recipe to suit your taste buds by switching them out for the herb you like best. Ditto the nuts.


Quantity Ingredient
125ml honey
15g fresh herbs, chopped, (such as thyme, sage or rosemary)
460g caster (superfine) sugar
375ml grapeseed oil
2 large eggs
600g plain (all-purpose) flour
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon sea salt flakes, plus extra for garnish
135g macadamia nuts, chopped


  1. Preheat the oven to 175°C. Line a 30 × 20 cm baking tin with baking paper.
  2. Stir the honey and herbs together in a bowl, Add the sugar, oil and eggs and beat together until frothy and well combined. Gradually whisk in the flour, bicarbonate of soda and salt, then stir through the macadamia nuts to incorporate evenly.
  3. Spoon the mixture into the prepared baking tin and spread it out in an even layer with a palette knife, then bake for 30 minutes, or until golden brown.
  4. Remove from the oven and leave to cool slightly in the tin before transferring to a wire rack. Cut into bars and sprinkle a little extra sea salt over each before serving.

Bee bread

  • With its hairy, upside-down flowers that bees love to swing from, borage is an important honey plant; its unrivalled ability to attract these pollinators has led to it being given the nickname ‘bee bread’. It’s also incredibly easy to grow in well-drained soil. Pop some in your plot this weekend.
edible flowers
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