| 250 g sweet short pastry
(see recipe) 60 g butter |
¼ cup sugar
2 tbsps clear honey |
¾ cup flaked almonds
1 tbsp double cream |
| 1. Roll out pastry thinly on a floured
surface. Use to line eighteen 6 cm (2½-inch) patty tins.
2. Place the butter, sugar and honey in a heavy-based pan and heat gently until melted. Bring to a boil, remove from heat and stir in the almonds and cream. 3. Divide between the pastry cases. 4. Bake in a preheated oven at 200oC
(400oF) for 20 minutes until the pastry is golden. Cool on wire
racks.
|