You can’t beat our honey straight on hot-buttered toast, but it has so many more uses as well.
Try replacing sugar or sweetener in recipes with honey. Honey is naturally sweeter than granulated sugar and is nutritionally superior by far, containing higher fructose levels and minerals such as iron, calcium, potassium and magnesium.
In baking in particular, because honey is actually sweeter than granulated sugar, you’ll need less of it and the water content means it helps retain moisture in cakes. Remember to adjust the amount of other fluids like water or milk accordingly.
Honey Biscuits
Time to make: approx 15-20 minutes
Ingredients
70g (2.5oz) soft margarine
1 dessert spoon honey
28g (1oz) castor sugar
112g (4oz) plain flour
1 teaspoon grated lemon rind
Method
In a large bowl mix together the margarine, honey and sugar together to form a smooth paste. Add the flour and lemon rind to this mix, then dust a clean surface with flour and roll out and cut to form rounds.
Place each round on a greased baking tray and bake at 180C (gas mark 4) for about 10 minutes until pale yellow.
Cool on a wire rack and then try and keep them from lasting more than 5 minutes as they’ll be VERY popular!
Honey Cake
Honey Cake is such a deceptively no-frills cake that you’d easily be deceived into disregarding it, but with a dusting of icing sugar and a drizzle of cream over the top this cake is absolutely heavenly.
Time to make: prep: 10 minutes, bake: 35 minutes
Ingredients
soft margarine for greasing
340g (12oz) honey
3 eggs
250g (9oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon almond extract
110g softened butter
120g sour cream
Method
Preheat the oven to 180C (gas mark 4). Line a 22cm (9″) round cake pan with parchment and grease with the margarine.
In a large bowl beat together butter and honey until the mixture has a creamy consistency.
Add eggs one at a time, beating well after each addition to add air.
Add the flour, almond extract, bicarb of soda and salt and beat until almost fully combined. The trick here to not lose all the air you beat in previously.
Add the sour cream and beat again until everything is only just combined.
Pour the mixture into the greased pan and bake for 35 minutes or until a knife inserted into the middle comes out clean.
Allow to cool slightly, but best when still warm.
Have you found a recipe made using our honey you’ve really enjoyed? We’d love to hear about it!