When I signed up for The Sweet Swap I was conjuring up in my mind incredible sweet creations reminiscent of my childhood reading the fantasy world of The Magic Faraway Tree...
I wanted shortbread, toffee, chocolate, honeycomb, meringue....
But the week of baking began and somehow I just started creating as I went along - hence my Chocolate Honeycomb Snaps were born - and wow I was not disappointed.
These little bites of deliciousness are crispy, sweet, salty and leave you wanting more.
They may seem complicated but when you break it down into its components it is really simple.
To make the shortbread you combine flour, rice flour, sugar and butter until a dough forms.
Combine your cocoa into half of the dough.
Roll the doughs out and cut into a rectangle shape.
Take your salted honeycomb (recipe at the end) and process until a powder.
It is pure gold.
Generously sprinkle a layer of honeycomb powder over the dough.
Top with the alternate dough and sprinkle again with honeycomb powder
Carefully roll up.
After chilling in the fridge cut your roll into slices.
Place on lined baking tray leaving plenty of space.
Transfer to a cooling rack.
Drizzle with a little dark melted chocolate.
Last but not least it was such a delight to package these beauties and post off to my three Sweet Swap Matches - The Hangry Bitch, Voracious Vander and The Random Foodie.
A huge thank you to Belly Rumbles and Chewtown for hosting such a great event where all the bloggers were able to share our love of baking and also to help some of the greatest people in need, providing banana shoots for families in Uganda.
But of course I cannot leave you without sharing the wonderful sweets I in turn received in the post.
Nutty BonBons from One Small Pot
Macadamia Toffee Crisps from Apricot Tart
Chablis Hearts from Flame Tree Flowers
Chocolate Honeycomb Snaps
Salted Honeycomb Powder
100g caster sugar (I use raw)
1/2 teaspoon salt (I used crushed pink salt)
1/2 teaspoon bi-carb soda
Line a shoe box with baking paper, ready to pour the honeycomb into (Zumbo tip!).
Combine sugar, honey and water in a small saucepan over medium heat, stir to dissolve and then bring to a boil until 150 degreesC. Take off heat and whisk in the salt followed quickly by the bi-carb.
Pour into box and allow to cool completely.
Break into pieces and process until a powder.
Shortbread (plain and chocolate)
1 cup plain flour
1 tbsp rice flour
1/4 cup caster sugar (I use raw)
1 tbsp cocoa
50g dark chocolate
Combine the flours, butter and sugar until a dough forms.
Divide the dough in two, set one aside and incorporate the cocoa into the other.
Roll out the doughs between grease proof papers until about 2-3 mm thick.
Using a rectangle template (I a used a sturdy flyer covered in foil - 10cmx21cm) cut out shape.
Carefully spread out an even layer of honeycomb powder on the rolled out plain dough,
layer on the piece of rolled out chocolate dough, and carefully spread another even layer of honeycomb powder.
Carefully roll up.
(You should be able to make two rolls.)
Place in fridge for about 15 minutes and preheat oven to 160 degrees celcius.
Cut into slices (4-5mm) and place on lined baking tray.
Bake for 25 minutes.
Leave on tray for a couple of minutes then transfer to a cooling rack.
Melt dark chocolate in a ceramic bowl over a saucepan of simmered water.
Put in a ziplock bag while hot and let cool for a few minutes so its not so runny and more controllable to pipe.
Cut a very small corner of the bag and drizzle over the cooled snaps.