We love the versatility of honey in the kitchen. As a marinade, a rub, a glaze, a botanical, a healthy sugar substitute, a drizzle, a grace note in a vinaigrette, a dot of flavour, or just on toast, honey is unrivalled. In our book, honey deserves to sit alongside salt and pepper as a seasoning. But that night it was all about baking. With Bee’s Brilliant Biscuits.
We were in Islington to cheer on Bee Berrie’s launch of her new book, Bee’s Brilliant Biscuits. Not that Bee needs any cheering-on, as Jamie Oliver’s go-to biscuit diva and as a regular fixture in Daylesford’s Deli .
Now that baking has become our national indoor pastime, Bee is transforming the humble British biscuit into a thing of glory. The time has come for the biscuit, forever the poor relation of cookies, cupcakes and friands, so often found skulking as the guilty accomplice of a cup of tea, to receive the make-over it has long deserved. Bee’s easy-to-follow, appetizingly-illustrated book is an inspiration to biscuiteers all over the land.
What is more, our Bermondsey Street Honey gets the thumbs-up from Bee in her Local Honey, Oat and Raisin Cookies on page 26. Three whole tablespoonsful ! That’s worth getting sticky for.