Here's what I did:
- Melted 40g unsalted butter in a pan.
- Added 100g local Cornish honey and 50g light brown sugar.
- Turned off the heat and added 50g milk and 50g rose syrup.
- Stirred until smooth then left to cool.
- Sifted 100g plain white flour, 50g rye flour, 1 tsp baking powder and 1/2 tsp bicarb of soda into a bowl.
- Added the grated zest from 1/2 a small orange.
- Stirred in 25g chopped white chocolate.
- Made a well in the centre and poured in the honey mixture.
- Stirred until just combined.
- Divided the mixture between 12 silicone muffin cases and left in my cold kitchen for half an hour.
- Placed a small teaspoonful of blackcurrant jam on the top of each one.
- Baked at 180C for 16 minutes.
- Left to cool
- Mixed 1 heaped tbsp icing sugar with about a tbsp of rose syrup to form a slightly runny icing.
- Drizzled these over the cakes whilst they were still slightly warm.
The More Than Occasional Baker and Caroline Makes as N for Nonnettes.
What Kate Baked has cleverly chosen preserves for this month's Tea Time Treats. TTT is co-hosted by Karen of Lavender and Lovage.
Bloggers Around the World. Sadly I didn't manage to join in last month with Germany as the selected country. This month, it's France so I'm submitting these Nonnettes.
Cook Eat Delicious Desserts where the theme this month is honey. It is being hosted this month by Nivedhanam.