Tamal Ray's recipe for honey and almond brittle biscuits

These teatime cookies are absurdly easy, needing just a stir and a short stint in the ovenThe act of caramelising sugar, with its blowtorches and crystallisation points, can seem intimidating to the novice baker. Although the chemical reaction itself is complex, transforming a homogenous jumble of simple sucrose molecules into a thousand new forms, the actual process is a simple introduction of heat to sugar. These biscuits are a celebration of that dichotomy: an absurdly easy method, comprising