Ingredients
1 1/2 cups GOLDEN BLOSSOM HONEY
4 tablespoons butter
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons grated orange zest
2 tablespoons grated lemon zest
3 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
1/2 cup walnuts or hazelnuts, chopped
1/4 cup dried apricots, chopped
1/4 cup black currants or black raisins
1/4 cup yellow raisins
1 1/2 cups flour
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°
Grease an 11×15-inch jelly roll pan.
Warm honey and butter in a saucepan over a low flame. In a large bowl, sift together flour, baking powder and salt. Combine honey and flour mixtures. Batter will be thick. Stir in orange and lemon zest, spices, nuts and fruits. Add remaining 1 1/2 cups of flour and mix until combined.
Press dough into jelly roll pan, spreading evenly. Bake for 15 minutes or until golden. Slice into bars while still warm.
Yields: 3 dozen bars
Grease an 11×15-inch jelly roll pan.
Warm honey and butter in a saucepan over a low flame. In a large bowl, sift together flour, baking powder and salt. Combine honey and flour mixtures. Batter will be thick. Stir in orange and lemon zest, spices, nuts and fruits. Add remaining 1 1/2 cups of flour and mix until combined.
Press dough into jelly roll pan, spreading evenly. Bake for 15 minutes or until golden. Slice into bars while still warm.
Yields: 3 dozen bars
