Salted Lavender and Leatherwood Honey Caramel Macadamia Slice Recipe

Recently I made a Caramel Macadamia Slice for a dinner party and it was devoured very quickly!

I was wondering how I could change the flavour of the caramel and decided to give Tasmanian lavender a try. I also thought the caramel would be wonderfully enhanced by the addition of Tasmanian Leatherwood honey with its rich, full bodied flavour and spicy undertones.

I’s quite an easy recipe. You will need:

Base

1 egg

1/2 cup caster sugar

1/3 cup sunflower oil

2/3 cup plain flour, sifted

1/4 cup self-raising flour, sifted

Topping

1 cup firmly packed brown sugar (so it weighs around 200g)

175g salted butter

2 tablespoons Tasmanian Leatherwood honey

1/4 – 1/2 teaspoon sea salt (or according to taste)

1 teaspoon Tasmanian culinary dried lavender flowers (Lavendula angustifolia flowers – low in camphor and suitable for culinary purposes)

250g unsalted macadamias, halved

Extra lavender for sprinkling over the top

Method

1. Preheat oven to 180°C or 160°C fan forced. Grease and line an 18 x 28cm slice pan.

2. Using electric mixer, beat egg and castor sugar until pale and thick. Add the oil and beat until well incorporated. Fold in the sifted combined flours. Spoon into pan and spread to cover base evenly. (It is quite thick and needs a fair bit of spreading) – it will look like this:IMG_1021

 

3. Bake for 20mins until puffed and golden.

4. Meanwhile, prepare caramel topping. Place the brown sugar, butter and honey in a heavy-based saucepan on low heat. Stir for 5 mins, until butter melts and sugar dissolves. Simmer, without stirring for 10mins,until caramelised. Add salt, lavender and nuts.

5. Pour topping over base and working quickly, spread evenly. Bake for a further 10mins, until topping is golden. Sprinkle some extra lavender flowers over the top. Cool in pan. Slice.

Makes around 12-16 pieces.

IMG_1025

 

I’m looking forward to trying some other flavour combinations such as: rosemary, rose and black pepper, and orange blossom and cardamom using the Aftelier chefs essences.

Kerry x

P.S. this recipe has been adapted from the original published in July 2007 Australian Table magazine (can’t find an online link – sorry)

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