Crunchy Nut & Honey Sandwiches

I figure that every day you should do at least one good deed, no matter how big or small. Why? I guess I believe that it is important to exercise selflessness, because it is so easy to get wrapped up in your own world that you lose the sight of how the other people around you are doing.

So, my good deed of today was to bake some cookies for my friend who recently moved away from Auckland. It’s hard to be in a new place that is different and has a small amount of familiar faces around, so why not endorse happiness with comfort eating in the form of these Crunchy Nut & Honey Sandwiches. Combined with my desire for some home-baking, I rummaged through our extensive cookbook collection to find something yummy to bake that would make any rainy day seem bright.

Honey is a really great flavour for those autumnal days when you just want a little bit of warmth and depth, kind of like a sweet hug. But what intrigued me most about these cookies was the addition of pine nuts on the top. Albeit, an optional addition, I had considered previous sweet recipes that has contained pine nuts and encouraged myself to try something different and go through with the recipe. I actually love pine nuts though, despite their fancy reputation, they are just so good: in pesto form, toasted, on top of salads and apparently on cookies too! How versatile. Nevertheless, I added a little bit of chocolate on top just to hide the evidence of such a peculiarity for those not quite accustomed to anything outside the chocolate chip cookie. Plus, let’s face it, drizzled chocolate can make anything look good.

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Ingredients

300g butter, softened
140g caster sugar
1 egg yolk, beaten
2 vanilla extract
280g plain flour
pinch of salt
40g macadamia nuts, pine nuts, chopped
85g icing sugar
85g honey

Recipe

For the cookies:

Preheat the oven to 190°C. Line 2 large baking sheets with baking paper.

Place 225g of the butter and caster sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and vanilla. Sift together the flour and salt into the mixture and stir until combined.

Scoop up tablespoons of the dough and roll into balls. Place half of them on a baking sheet, spread well apart, and flatten gently. Spread out the nuts in a shall dish and dip one side of the remaining dough balls into them, then place the other baking sheet and flatten gently.

Bake in the preheated oven for 10-15 minutes, or until light golden brown. Leave to cool on the baking sheets for 5-10 minutes, then transfer cookies to wire racks to cool completely.

For the filling:

Place the remaining butter, icing sugar and honey in a bowl and beat together until creamy. Spread the honey mixture over the plain cookies and sandwich the nut-coated cookies.

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Keep powering through, the week is almost halfway over!

xx

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