Honey And Spice Butter Food

SPICED HONEY DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin with baking parchment. Beat the butter and sugar with an electric whisk until creamy. Whisk in the honey, egg, milk, spices and a pinch of salt (don't worry if it curdles slightly, it will become a loose batter), then fold in the flour.
• Tip into the prepared loaf tin and bake for 45 mins until a skewer inserted in the middle comes out clean. Leave the cake to cool for 10 mins, then transfer to a wire rack to cool completely.
• For the glaze, melt the butter and honey in a small pan until smooth. Leave to cool until thickened, then drizzle over the top of the cooled cake. Leave to set before serving.

SPICED HONEY BUTTER RECIPE

Steps:

• In the bowl of a stand mixer, whip the butter until light and fluffy, 5 minutes. Add the remaining ingredients, except the honey, and continue whipping until everything is fully incorporated.
• Remove the bowl from the stand mixer and, using a rubber spatula, gently fold in the honey. You still want to see ribbons of honey in the butter, so don't overmix. Transfer to a small bowl and serve immediately. If making ahead, store in the refrigerator and bring to room temperature before serving.

HONEY & SPICE COOKIES

Steps:

• Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our festive spice, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.

HONEY AND SPICE BUTTERCREAM FROSTING

Steps:

• Combine gelatin and 2 tablespoons water and let set for at least 10 minutes.
• Bring honey and sugar + 2 tablespoons water to a boil in a small saucepan.
• Reduce heat to low and simmer 5 minutes.
• Remove from heat and let cool 3 minutes.
• Stir 2 tablespoons of honey mixture into gelatin mixture until dissolved.
• Whisk remaining honey syrup along with salt and cinnamon into this mixture.
• Strain into a medium size bowl and beat, using an electric mixer on high speed until double in volume and completely cool, about 10 minutes.
• Add butter, 2 tablespoons at a time, while continuously beating.
• Stir in vanilla and use immediately of chill.
• Rewhip before spreading on cake or bread.