Cooking with Honey

Is it because honey is so fabulous over breakfast cereals and on bread and toast that we tend to forget how much it can add to cooked foods? The fact is that honey is not yet being used nearly as much as it deserves to be in cooking.

Honey can blend up some amazing new flavours for sweets, meats, toppings and fillings, as well as sauces, marinades and dressings.

Honey is a healthy alternative to sugar, so why not try honey in your next cup of tea or coffee? Substitute sugar with approximately half the amount of honey. For example 2 teaspoons of sugar = 1 teaspoon of honey.

Honey Tip: When measuring honey, dip the spoon in hot water first, and the honey then slides off easily.

As a general rule, use light coloured honey for white cakes, biscuits and stewed fruits. Use darker honey for stronger flavour in gingerbread, fruit cakes and chocolate combinations. Cakes and biscuits made with honey are noted for their keeping qualities. The ability of honey to absorb and retain moisture retards the drying out and staling of baked foods.

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