To serve with Feta Cheesecake & Fig Danish
YOU’LL NEED
110g white sugar
50ml honey
1 tsp bicarbonate of soda
120g oats, toasted until golden
100g vanilla wafer biscuits, finely chopped
1 tsp sea salt flakes
METHOD
Honeycomb
Grease and line an oven tray with baking paper.
Combine water, sugar and honey in a medium saucepan. Place over a low heat and cook, stirring, occasionally brushing down the sides of the pan with a pastry brush dipped in water to remove any crystals, for 5 to 7 minutes or until sugar dissolves.
Increase heat to high and bring to the boil. Cook without stirring for 5 to 7 minutes or until the syrup reaches cracking stage (154 degrees on a sugar thermometer). Remove from heat and set aside for bubble to subdue.
Add the bicarbonate soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour into the lined tray and set aside to cool completely.
Crumble
Chop the honeycomb into fine pieces and mix with oats, wafer biscuits and sea salt.
TO SERVE
Bake the Feta Cheesecake Danish as per the instructions. Top with a generous sprinkle of crumble.
Note – crumble will last for up to 2 weeks in an airtight container.