Recipe with honey
Summer Blossom Honey Nut Triangles Traybake
The creamy, floral summer blossom honey gives the nut triangles a juicy caramel note and binds the roasted nuts to the shortcrust base.
⏱ Prep 30 min · Cook/bake time 30 min · Total 60 min · 20 servings
Ingredients
- 250 g flour
- 100 g sugar
- 1 egg
- 125 g cold butter (dough)
- 1 tsp baking powder
- 3 tbsp apricot jam
- 200 g butter (topping)
- 4 tbsp summer blossom honey
- 100 g sugar (topping)
- 200 g chopped hazelnuts
- 100 g chopped almonds
- 2 tbsp water
Method
- Knead the flour, sugar, egg, cold butter and baking powder into a shortcrust dough and chill briefly.
- Roll out the dough on a greased baking tray and blind-bake at 180 °C for about 10 minutes.
- Spread the pre-baked base thinly with apricot jam.
- For the topping, heat the butter, summer blossom honey, sugar and water in a pan until everything has melted.
- Stir in the hazelnuts and almonds and bring briefly to the boil.
- Spread the nut mixture evenly over the base.
- Bake at 180 °C for a further 18-20 minutes until golden brown.
- Leave to cool and cut into triangles.
Nutrition per serving (approx.): 320 kcal · Fat 22 g · Carbohydrates 25 g · Protein 4 g
Tip: Only cut once the tray has cooled completely, otherwise the nut topping will crumble.
Honey used: View summer blossom honey in the shop →