Decided to split one of mynative bee hives last week & got 1 litre of sugar bag (native bee honey) in the process.
Found the following recipe & cooked it in the
Bedourie oven yesterday.
Macadamia and sugarbag pieYou can’t get more Aussie than this exquisite treat that uses nuts native to Australian rainforests and sugarbag (honey from Australian native bees).
Pastry
INGREDIENTS:
11/2 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons shortening
3 tablespoons water
Filling
˝ cup brown sugar
˝ cup sugarbag (keep a little to drizzle over when serving)
50 g butter (melted and cooled)
3 eggs
1 cup macadamia nuts
1 dessertspoon of lemon juice (or grated rind of one orange)
Method
Add flour and baking powder into a bowl.
Crop butter into small pieces and rub into flour with the fingers until it resembles breadcrumbs.
Add 4 tablespoons of water and mix into dough.
Knead dough until it is smooth adding a little more water if necessary.
Wrap in plastic film and chill in refrigerator for 15 minutes.
Preheat oven to 200°C.
Roll out pastry between two sheets of plastic film to fit into a pie dish (approximately 250 mm diameter round or 220 by 220 square).
Line dish with pastry. Bake pastry for 15 minutes.
If the the macadamias are raw, toast them now in the oven for about 5 minutes or until golden.
Make the filling by beating together all the ingredients.
Remove pastry from oven.
Reduce oven temperature to 160°C.
Pour filling onto pre-baked pastry in the dish. Bake for about 40 minutes or until the mixture is just firm.
Serve warm or cold with cream or ice-cream and extra sugarbag drizzled on top.
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