Recipes Archive

Cake recipes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

30 minutes

Beetroot recipes

Hotcakes with bacon

20 minutes

Shortbread dippers with honey-caramel sauce

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 - 10 minutes

Ingredients

125 ml honey
150 g brown sugar
110 g butter
1 x 397 g can of condensed milk
1 x 220 g pack of shortbread biscuits
6 ripe figs

Method

Place the honey, sugar and butter in a saucepan over a medium heat. Allow the butter to melt and mix with the honey and sugar.

Bring the mixture to a brisk simmer, stirring continually. Allow the mixture to bubble for 1 to 2 minutes, then stir in the condensed milk.

Continue mixing until the mixture is pale caramel in colour, begins to thicken and coats the back of a spoon. Remove from the heat and set aside to cool.

Serve with the Woolworths shortbread and figs.

TASTE's take: This caramel is the best quick-fix dessert for unexpected guests and the best part is that it can be whipped up using everyday basics. I like to serve it with shortbread fingers and figs with strong coffee after dinner.

See more sweet treat recipes here.

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Rosemary buckwheat pancakes with wilted spinach, butternut and apple

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Shortbread dippers with honey-caramel sauce

Shortbread dippers with honey-caramel sauce

Ingredients

Method