Easy Beautiful Desserts

Makes 14 150 grams of white castor sugar 50 grams of butter 50 grams of honey 50 grams of plain flour ½ teaspoon grounded cinnamon METHOD Put the honey, sugar and butter together in a heavy based pan. Stir over low heat till the sugar and butter melt. Remove the pan from heat. Sift the flour and cinnamon together in a bowl and mix them lightly into the honey mixture. Place 3 teaspoonfuls of the mixture well apart on lightly greased baking trays (3 honey curls on each baking sheet) and bake for 7-10 minutes until golden. (Bake at 180 Degree C or 350 Degree F) Do not prepare more than 3 trays of honey curls at a time. Using a palette knife, remove the honey curls from the baking sheet as quickly as you can and curl each one around the handle of a wooden spoon. Leave for a minute or two to set, and then slip off carefully on to a wire tray to cool.

Ingredients 2 cups plain white flour 20 grams yeast 1 cup warm apple juice 2 cups wholemeal plain flour 2 teaspoons grated lemon rind 1/3 cup castor sugar ¼ cup vegetable oil ¼ cup honey FOR THE APRICOT FILLING 200 grams apricots (dried) 2 teaspoons grated orange rind ½ cup orange juice ¼ teaspoon grounded cardamom A teaspoon of pure vanilla extract ½ cup water+1/2 cup water (extra) HONEY PECAN TOPPING 1 cup rolled oats 1 cup pecan nuts ¼ cup oil ¼ cup honey 1 teaspoon grounded cinnamon STEPS Grease (2)23cm round cake tins. Sift white flour in a bowl of medium size and make a well in the centre. Gradually mix in the crumbled yeast and apple juice and stir until smooth. Cover and allow it to stand in a warm place for about 15 minutes or till the mixture is foamy. Sift wholemeal flour in a large bowl and stir in the lemon rind, sugar and oil. Stir in the yeast mixture and mix to make soft dough. Turn the dough onto a lightly floured surfa...