Monday, August 31, 2009
Essentially, this recipe is an updated version of the classic honey snaps, the crisp biscuit that resembles a brandy snap. The updated bit is that these are studded with dark chocolate and almond chips, making them an extra bit special.
After trying these, my taste tester commented that white chocolate bits would have been a better choice. I have to agree, although the dark chocolate makes the wafers rich and sweet.
Another thing, make sure to spread the batter out very thinly on the baking tray, as this will produce a more brittle, lacy wafer. And the wafers keep for about 2-3 days – just pop them in a low oven for 5 minutes to crisp them up if they soften too much.
Lacy Honey Wafers
Makes about 20
50g butter, chopped
2 tblsp honey
1/3 cup (60g) brown sugar
1/3 cup (50g) plain flour, sifted
½ tsp vanilla extract
2 egg whites
½ cup blanched almonds, chopped
½ cup dark chocolate, chopped
1. Preheat oven to 180 °C (350 °F).
2. Place butter and honey in a small saucepan over low heat until melted
3. Place sugar, flour, vanilla and egg whites in a bowl, add butter mixture and whisk until smooth
4. Place 2 teaspoonfuls of the mixture onto a baking tray lined with non-stick baking paper. Spread out to a 10 cm (4 in) circle.
5. Scatter the almonds and chocolate into the batter.
6. Bake for 8-10 minutes or until golden.
7. Cool on tray for 5 minutes before transferring to a wire rack to harden completely.
Recipe adapted from Donna Hay’s Simple Essentials: Chocolate