A few years ago I experimented with painting sugar cookies prior to baking, but I didn't like the result. Once the cookies had puffed up slightly in the oven, it cracked the coloured finish and ruined the look I was going for. I had a theory that pie pastry would give a better finish since it technically doesn't rise, and I was right.

We ate the pine bark bread slightly toasted with some vegan margarine and drizzled with some of my homemade dandelion honey. I loved the rustic combination of flavours. You could definitely taste the pine tree bark, but somehow that woodsy flavour paired with the strong floral flavour of the dandelion honey made it such a pleasant experience.