Tamal Ray’s recipe is honey and almond cracker


Caramelizing sugar, its blowtorch and crystallization points, his behavior seems to be a scare of novice bread. Although the chemical reaction itself is complicated, the simple homogeneous mixture of sucrose molecules becomes one thousand new forms. The actual process is to simply introduce heat into the sugar. These biscuits are a celebration of this dichotomy: an absurdly simple method of mixing in the oven for a short while, creating a complex dark, rich sweetness.

Ready for 5 minutes
Cooking for 10 minutes
Make 10-12

15 grams unsalted butter
15 grams double cream
Gram 35 grams of white sugar
? teaspoon salt
A small piece of lemon juice
20 grams of plain flour
100 grams of slivered almonds

In a small pan, melt the butter, then whisk cream, honey, sugar, salt and lemon juice (just touch it, otherwise the dough will be too loose, which causes the biscuits to spread too much during baking) and flour, Until combined, then tip in almonds, stirring jacket.

Mix two tablespoons or three tablespoons of spoon onto two or three layers baking sheet, wrapped in greaseproof paper – they will scatter when cooking, so you may only load four pallets – flatten a bit with a wet back Wooden spoon.

Bake at 180C / 350F / V for 4 minutes for 7 minutes, then remove, allow to cool, enjoy a cup of tea or a spoonful of ice cream.