Chocolate Honeycomb Snaps - The Sweet Swap

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

(makes 50)

Salted Honeycomb Powder

100g caster sugar (I use raw)

50g honey

30g water

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

125g butter

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.

Crab Linguine with Pinot Gris & Macadamia and prune stuffed pork with Pinot Noir

Do you ever wish you knew what wine to match with a special meal you were cooking?

I do!

I was so pleased when I was offered wine (from Wine Selectors) that I could match with a specific recipe.

They currently have a Chef Series where every bottle is matched by a chef with a recipe you can cook up and impress your friends and family.

So I invited some friends over for feast.

We started with a molten brie topped with garlic and port plum jam

For entree I chose Ben O'Donoghue's Pinot Gris to match with Crab and Rocket Linguine.

A simple and easy recipe where you cook some garlic with basil stalks, add in your tomatoes (I roasted some) and then your crab meat. Wilt in some rocket (and I added some basil leaves).

Remove the stalks and stir in the pasta (I made some fresh spelt linguine), season and serve with a beautiful glass of Pinot Gris. 

It was a beautiful light dish with good flavour, the wine was thoroughly enjoyed along side.

For main I chose Ian Parmenter's Pinot Noir to match with Roast Pork with Prune and Macadamia Stuffing.

Again it is not a difficult recipe, the stuffing consists of bacon and onion (of which I firstly browned in a pan), fresh bread crumbs, macadamias, pitted prunes, fresh thyme, lemon rind, mixed spice, brandy, and egg.

Spread it onto your pork loin, roll up, tie and bake.

My crackling wasn't perfect so I cut off the top and watched it closely under the grill to get some serious crunchiness.

It was so delicious served with some baked pumpkin and parsnip, and sauteed broccoli.

And the Pinot Noir was sensational, an absolutely gorgeous wine that accompanied the food perfectly.

Overall it was a really enjoyable meal, delicious food, stunning wine, a warm lounge room and good friends.

I am very thankful to Wine Selectors for the gift of the wine. 

Roast pumpkin, caramelised onion and goats curd spelt muffins

Recently I was lucky enough to win a copy of Wholefood Baking by Jude Blereau.

It is such an inspiring book with a wealth of information.

The concept of these muffins is so simple and there are many different flavour combinations you could use.

The pumpkin is roasted with chopped rosemary.

More rosemary is finely chopped and combined with the dry mix of seasoned spelt four and baking powder.

You combine the dry mix gently with scoops of roasted pumpkin, caramelised onion and goats curd.

Then mix in the wet of milk, yoghurt, egg and oil.

There is much advice throughout the book to substitute ingredients if need be due to intolerances.

Spoon into muffin cases, top with a dollop of goats curd, sprinkle with pepitas and bake.

They are amazing, so soft and flavoursome.

I tasted one still warm from the oven and couldn't help myself but to eat another....

I cannot wait to bake more from my new book, 

very grateful to Honest To Goodness from whom I won the book.

Banana, Passionfruit and Coconut Loaf

This is a great recipe that Sammy&Bella posted recently.

When I spotted a mountain of passionfruit at the shop I knew exactly what I was going to bake.

It is a simple recipe where you combine the milk, banana, egg, passionfruit (minus the seeds) and butter but I substituted with coconut butter.

Combine with the flour, baking powder, sugar and cinnamon. 

Stir through some oats, I used a beautiful blend of rolled grains from Honest to Goodness.

Spoon in to a tin and top with coconut and the passionfruit seeds.

Bake.

I loved this bread, the coconut and banana really came through with the passionfruit giving it a really yummy twist.

And the texture was amazing, so soft and cake like.

You should be tempted to cook this one! 

Thanks to S&B for another delicious recipe.

Venison Chorizo and Prawn Paella

This is a simple rice dish that is so tasty.

Cook some onions and garlic in olive oil over low heat until slightly browned.

Add the chorizo and brown.

I used Mandagery Creek Venison Chorizo.

Pop in some cherry tomatoes, I love leaving them whole as it adds real bursts of flavour.

Add in a couple of teaspoons of smokey paprika, I use a beautiful one from PureBlends.

Stir in 200g of short grain rice, giving it a few minutes to go slightly translucent.

Add 400ml of hot seasoned stock, top with some sliced green onion.

Let it simmer over low heat.

When the rice starts poking through, top with your green prawns and a handful of peas.

I made this loaf of sourdough using organic Kialla flour from Brasserie Bread,

Turn the prawns over when they are looking half done.

Once the stock is fully absorbed your ready to serve, takes about twenty minutes from when you start to simmer.

Serve with some crusty sourdough.

A simple and delicious dinner that was enjoyed by all.