Cookie and Honey Dessert with Toasted Almonds & Beatrix Chenin Blanc

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: 10 minutes | Chilling Time (optional but recommended): 1–2 hours

Ingredients:

• 200 g plain tea biscuits or vanilla cookies
• 125 ml honey
• 60 ml water
• 30 g butter
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional)
• ½ cup sliced almonds
• Pinch of salt
• Optional extras (for serving):
• Fresh cream or vanilla ice cream
• Extra drizzle of honey

Method:

• Toast the Almonds
• Heat a dry pan over medium heat.
• Add the sliced almonds and toast for 2–3 minutes, stirring constantly until golden and fragrant.
• Remove from the pan and set aside.
• Prepare the Honey Syrup
• In a small saucepan, combine the honey, water, butter, vanilla extract, cinnamon (if using), and a pinch of salt.
• Heat gently, stirring until the butter has melted and the syrup is smooth and warm.
• Do not boil—just warm through.
• Assemble the Dessert
• Lightly grease a small serving dish or individual glasses.
• Arrange a layer of cookies at the bottom. Break them if needed to fit snugly.
• Spoon some of the warm honey syrup over the cookies, allowing it to soak in.
• Sprinkle with a small handful of toasted almonds.
• Repeat the layers until all ingredients are used, finishing with almonds on top.
• Rest and Set
• Let the dessert rest at room temperature for 15 minutes so the cookies soften.
• For a firmer texture, refrigerate for 1–2 hours.

To Serve

Serve chilled or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream, and finish with an extra drizzle of honey for indulgence.