Every year, my family and I harvest the honey from our bee hives. We scrape off the thin lacing of wax capping, and honey glistens on the frame. It comes in a variety of colors, such as yellow-gold, a deep rust colored gold, and dark brown. It is rich with flavor, a hint of flowers and clover. We spin the frames with honey in a special contraption that shakes all of the honey off, then filter it 3 times. I made a dessert with this honey and entered it into the 4-H fair, where it won the grand champion prize. Enjoy the dessert I created.
Makes approximately 18 bars
½ cup / 115g butter
⅓ cup packed / 75g light brown sugar
1¼ cup / 160g all-purpose (plain) flour
½ cup packed / 110g light brown sugar
½ cup / 170g honey
⅓ cup / 45g all-purpose (plain) flour
1½ cup / 180g dried tart cherries
¼ teaspoon salt
½ cup / 30g shredded coconut
- Heat the oven to 350℉ / 180℃.
- Crumble first three ingredients together until there are very few lumps, either by rubbing with your fingers or with a quick blast in a food processor. Make sure that there are no huge balls of butter. Gently press the mixture into a 9 x 9”/ 23 x 23cm pan. Bake for 10 minutes. While it is baking, start on the top layer.
- Beat together the eggs, sugar, and honey, until the mixture is light and thick. Stir in the other dry ingredients and use a spoon to spread it evenly over the baked bottom layer. Bake for 25-30 minutes, until the top is golden. Stick a toothpick into the middle of the pan when you think they are ready, and make sure that no batter comes off on the toothpick.
- Remove from the oven, allow to cool, and cut the bars into equal rectangles.