Sheffield Cooks: Get stuck into this honey of a dessert
This recipe has been created by Luke French of new Sheffield restaurant JORO, and appears in the Sheffield Cookbook: Second Helpings.
It uses The Sheffield Honey Company’s heather honey and makes 24 cookies, so there will be some extra, as well as some extra caramel to save for later.
Preparation time is around 20 minutes, plus chilling and churning, while the cooking time is 20 minutes.
The cookbook is on sale from venues featured, Waterstone’s and Amazon.
for the ice cream
55g caster sugar
80g The Sheffield Honey Company heather honey
600ml whole milk
90g pasteurised free-range egg yolks
80g burnt butter
for the cookies
115g unsalted butter, softened at room temperature
260g caster sugar
1 free-range egg, whisked
40g The Sheffield Honey Company heather honey
220g organic plain flour
2g bicarbonate of soda
2g baking powder
75g roasted and ground hazelnuts (we use fresh cobnuts foraged in Sheffield)
for the CARAMEL
100g The Sheffield Honey Company heather honey
180g fresh whipping cream
25g blonde miso paste
120g coffee, freshly brewed
50g caster sugar
20g burnt butter
Borage and cornflowers