Heidi has been following us on social media for forever and has her own small selection of Netherton products. You can find her on Twitter as @Themaddane79, which should tell you a little bit about her - she describes herself as a slightly craze Dane who loves living in the UK.
We know her as witty, kind and clever.
She has shared a seasonal, Danish treat with us giving me the day off to write Christmas cards and sweep the snow off the front steps.
| 'Honey Hearts' 500g honey 3 egg yolks 200 ml buttermilk 500g plain flour 100 rye flour 2tsp baking powder 1/2tsp bicarb 2tsp ground cinnamon 1tsp ground cloves 1tsp ground allspice 500g dark chocolate Melt the honey and leave it to cool. Add the egg yolks and buttermilk and mix well. In a separate bowl sift together the flours, baking powder, bicarb and spices, and then fold them into the honey mix. On a floured surface, knead the dough until smooth. Wrap it in clingfilm and chill for at least 24 hours. Preheat the oven to 170°c. Sprinkle the dough with a little flour and place it between 2 sheets of baking parchment. Roll out the dough until it is 1 cm thick. Peel off the top layer of parchment and cut out hearts with a cutter. Place hearts on a lined baking tray and bake for 12 minutes and then cool on a wire rack. They are at their best flavour wise if you leave them in a airtight tin for a week before you cover them in melted chocolate. They will last about 2 weeks after that if you don't eat them first. Traditionally we decorate them with a small glossy Christmas picture. |
No comments:
Post a Comment