Sweets & Treats

Homemade Honeycomb

Honeycomb Top Page Picture

What do you call this sweet treat…?

Honeycomb, Cinder Toffee, Hokey Pokey, Puff Candy, or Sea Foam

This recipe comes from Lorraine Pascale

1 tablespoon Vegatable Oil, for oiling your baking tray
80g Butter
160g Caster Sugar
80g Golden Syrup
2 teaspoon Bicarbonate of Soda*

* I suggest sieving the Bicarbonate of Soda so that there are no lumps when tipping it into the toffee mixture and that it gets evenly dispersed.

1. Grease a 20cm (8 inch) square baking tin with vegetable oil, then line with baking parchment and lightly oil that too.

2. Gently heat the butter, sugar and golden syrup in a large heavy-based saucepan until the sugar has dissolved. Turn up the heat and boil the mixture rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a beautiful golden-brown colour – this should take about 5 minutes.

Honeycomb, butter, sugar & golden syrup in the pan
Butter, sugar & golden syrup bubbling away in the pan.
Honeycomb Bicarb just added
Bicarbonate of Soda added… and the foaming begins.










3. Add the sieved bicarbonate of soda and stir it for a few seconds, this will make the mixture expand and fizz up (take care, as the mixture will expand a lot). Then as soon as this has happened quickly and carefully tip the honeycomb into your prepared baking tin and leave until cold and set.

Honeycomb Pour into prepared tin
Pour the honeycomb into the prepared tin
After an hour or two the honeycomb is set










4. To serve, cut or break the honeycomb up into pieces so you have small shards of this crunchie toffee. You don’t just have to stop there, you can dip or even cover them in chocolate for a more indulgent treat.

I didn’t put melted chocolate on mine, so my mom and dad had a square of Dairy Milk and had a piece of the honeycomb at the same time, making their own crunchie.

Honeycomb ready to gift
It would make a great edible gift for someone

It would make a great gift for someone, especially for a small Homemade Christmas Gift. You can present them in a small cellophane bag with a decorative ribbon or if you have a small box that would be great too just line it with some greaseproof paper.

You don’t just have to eat the toffee on its own you can use it to add into or top ice creams or to decorate puddings or cupcakes. You can put the honeycomb in a food processor and sprinkle it over desserts the choice is yours, get inventive and enjoy!



Biscuits & Cookies

Cardamon & Lemon Cookies

Lemon and Cardamom Cookies on wire rack

I had quite a few lemons in the fruit bowl so I thought I would do some baking with these yellow citrus beauty’s, so I decided to make a Sticky Lemon Cake and these Lemon and Cardamom Cookies.

This cookie recipe is from the Hairy Bikers’ Big Book of Baking Book I always like watching these guys they are absolutely crackers, you can tell that they have a great passion and love what they are doing.

I love these cheeky chaps

I remember watching them make these cookies on a boat in Norway on the first episode of Hairy Bikers’ Bakeation.

I have to admit I have never used or even tasted cardamom before so this was going to be a new taste experience for me. I am trying to be more experimental with the things that I bake and eat.

Makes 24 Biscuits
225g Butter, softened
150g Caster Sugar
1 Lemon, zest only
250g Plain Flour
100g Ground Almonds
3 tsp Ground Cardamon or 1 heaped tsp Cardamon seeds, ground in a pestle and mortar

1. Preheat the oven to Gas Mark 5. Line 2 large baking trays with baking paper.

I also prepared the Cardamom seeds, I don’t have a pestle and mortar so I used my mini food processor, I also put the ground almonds in too.

2. Using an electric hand-whisk, beat together the butter, sugar and lemon zest in a large bowl until pale and fluffy.

3. Beat in the flour, ground almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.

4. Roll the dough into 24 balls and place 12 on each of the baking trays – make sure that you leave enough space between each one.

5. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.

I didn’t have a cookie stamp so I used a fondant mould to create the flower impression in the cookies.

Stamped Cookies before going in the oven
The stamped cookies before going in the oven

6. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown.

7. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days.

Lemon and Cardamom Cookies in Box


These would make a great little gift for someone, especially biscuit lovers like my dad, you could present them in a small box lined with baking paper or in a cellophane bag tied with a ribbon.

When I had my first bite of one of the cookies, I thought ‘well that’s a bit different’ but then I wanted another and the flavour grew on me. I will be using cardamom again there is a Coffee Cake in The Hairy Bikers’ Big Book of Baking, that I will be giving ago too, along with many other recipes is this amazing book.