"J. Friend & Co was created to return life to honey and dignity to the artisan beekeeper. We want to introduce food lovers to the complex flavours of vintage organic honey,
a taste experience without equal."
Jeremy Friend, Co-owner
PO Box 36582, Merivale
Christchurch 8146, New Zealand
P 0800 335 245 (toll free in NZ)
P +64 3 389 5575
E info@nzartisanhoney.co.nz
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Panforte
+ click image to enlarge
Ingredients
125g each blanched almonds and walnuts lightly toasted and coarsely chopped
100gm dried fruit, i.e. apricots, figs, dates coarsely chopped
125gm raisins or prunes
100gm mixed peel
¾ cup flour
1 tablespoon cocoa
1 teaspoon each: ground cinnamon, coriander and mixed spice
Pinch ground white pepper
¾ cup each: caster sugar and J. Friend and Co Beechwood Honeydew Honey
Method
Preheat oven to 150 degrees. Grease a 20cm round springform cake tin and line the base with baking paper. Combine nuts, fruit and peel in a large bowl. Mix in sifted flour, cocoa and spices.
Bring sugar and honey slowly to the boil in a small saucepan, stirring often. Boil 1-2 minutes. Immediately pour over dry ingredients and stir with a wooden spoon until thoroughly combined.
Using moistened fingers, press mixture into tin and bake 40-50 minutes or until firm. Cool completely before removing from tin.
Anzac Biscuit recipe with a J. Friend and Co twist!
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This month's recipe is ˜
Anzac slice with caramel filling
1. Preheat oven to 180C. Place the flour, desiccated coconut, sugar and 140g butter in a bowl and View recipe »