Honey bombs

Honey bombs

By
From
Scandinavian Baking
Makes
16–18
Photographer
Columbus Leth

Baking with honey and spices goes back centuries in Scandinavia. These are full of flavour and become even better as the days go by; they can last for two or three weeks! Black tea and honey bombs, served toasted with butter, are a match made in heaven.

Ingredients

Quantity Ingredient
150g honey
150g soft brown sugar
150g butter
4 eggs
400g plain flour
2 teaspoons bicarbonate of soda
4 teaspoons ground cinnamon
3 teaspoons ground cloves
200g candied mixed peel

Method

  1. Preheat the oven to 180°C.
  2. Gently melt the honey, sugar and butter in a saucepan. Leave the mixture to cool a little, then beat in the eggs one by one. In a separate large bowl, sift the flour, bicarbonate of soda and spices, then stir this into the honey mixture and add the mixed peel.
  3. Divide the batter between mini tart tins, each 8–9cm in diameter, so that it lies about 1cm deep. (You will probably have to cook these in batches). Bake for 20–25 minutes, then leave to cool on a wire rack while you cook the rest.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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