Ingredients:

Crumble dough for about 50 pieces:
100 g wheat flour
½ level tsp baking powder
100 g sugar
1 sachet vanilla sugar
1 sachet Christmas flavouring
100 g ground almonds
2 tbsp cream
80 g soft butter or margarine

Topping:
100 g cashew nuts
100 g butter
100 g honey
100 g sugar
100 g cream
100 g dried cranberries
100 g sesame

Plus:
4 heaped tbsp rosehip preserve

1. Put the flour into a mixing bowl. Add the rest of the ingredients and use a mixer (beaters) to form crumbles.

2. Press down the crumbles in the springform pan (24 x 24 cm) evenly to form a base and cover with the rosehip preserve.

3. Blend the butter, honey, sugar and cream in a small pot. Bring to a boil while stirring constantly and leave to simmer at medium heat for 5–10 minutes until it thickens. Finally stir in the coarsely chopped cashew nuts, the cranberries, the sunflower seeds and the sesame.

4. Spread the mass smoothly over the base of the springform pan.

5. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). After approx. 25 minutes, the Honey & Sesame Pastries will be ready.

6. Place the springform pan on a cake rack and leave to cool. Detach the rim and cut the pastry into 6 x 2 cm rectangles.