The Sticky Biscuit


In the last post, I included a little tip to those who find their crumble turns to mush – as mine did. But rather than lose a perfectly good mixture, I added some sugar and vanilla to make a sort of flat cookie base. I knew this wouldn’t be perfect, but looked up a nice sweet topping to turn it into cookie bars. I had bought a big bag of whole walnuts, and found a basic sticky honey recipe to bind them up. Mr. Darcy was already lingering around the kitchen to enjoy the smell of the apple crumble baking, and watched mesmerised as I walloped the nuts with my rolling pin (no nutcracker in the house, ack).

This was an unexpected new bake, but made for a deliciously gooey coffee-time treat when cut into bars. The honey, walnut topping just oozes all over the place mmmmmm.

Biscuit Base

  • 175g plain flour
  • 100g unsalted butter (softened, though mine was only accidentally softened :P)
  • 90g light brown sugar
  • 1/2 tsp vanilla extract

Walnut Topping

  • 100g unsalted butter
  • 75g light brown sugar
  • 175g honey
  • 3tbsp cream
  • 1 tsp vanilla
  • 250g walnut pieces (or any nut of your choice really, enough to fill roughly 1 cup)
  1. As I say, my biscuit base was half done due to failed crumble mixture but I’ll write this up to do it properly:
  2. Preheat the oven to 180°C or 160°C for a fan oven
  3. Cream together the butter and sugar – pour in the vanilla
  4. Sift in the flour and mix until absorbed into the creamed mixture
  5. Grease an oven-proof serving dish and press the biscuit base into the bottom, leveling off
  6. Pop in the oven for 15 mins
  7. Remove when done, and leave to set for about 5-10 mins – do not switch off oven
  8. As the base cools, heat and mix the butter, sugar, and honey in a saucepan – bring to the boil
  9. Stir in the cream and return to the boil (if necessary)
  10. Remove from the heat and add the vanilla and walnuts
  11. Pour over top of the biscuit base and return to the oven for about 30 mins
  12. Cool completely before serving – this may take up to 3 hours to ensure the topping doesn’t just slip everywhere, though I left mine overnight

This is a super-sweet recipe and not at all healthy, so make the portions small. Fortunately it will keep for absolutely ages thanks to the preserving power of honey and sugar, and the base is trapped beneath sticky moisture.


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