Cookies

Honeycomb & Chocolate Chip Cookies

Honeycomb & Chocolate Chip Cookies on wire rack

Makes 30+ Cookies – depending on the size
(If you want to half the recipe so that you have fewer cookies)

250g Butter, softened
200g Light Brown Soft Sugar
200g Caster Sugar
2 tablespoon (30ml) Golden Syrup
2 Eggs, lightly beaten
2 teaspoon Vanilla Extract
450g Self Raising Flour
Pinch of Salt
200g Milk Chocolate, chopped or use Chocolate Chips (I used 100g chopped chocolate & 100g chocolate chips)
70g Honeycomb*, crushed

* You could make it using one of my recipes Honeycomb or Cinder Toffee or you could buy it from a shop

1. Preheat the oven to Gas Mark 4 and line your baking trays with greaseproof paper.

2. Cream together the butter, sugars and golden syrup, once the mixture has been creamed, add the beaten egg in two halves along with the vanilla extract and make sure that everything is well combined.

Butter & Sugars creamed together for cookies
The butter, sugar & golden syrup creamed together

3. Sift in the flour and salt and mix in until no flour remains and then stir in the chocolate and honeycomb pieces.

Cookie Dough for honeycomb & chocolate chip
Flour mixed in to form the dough
Cookie Dough fold in honeycomb & chocolate chips
Chocolate & Honeycomb pieces stirred in

 

 

 

 

 

 

 

 

 

4. Place small spoonfuls of the cookie mixture onto your prepared baking trays.
Cookies on baking tray

The cookies spread quite a lot so depending on your baking tray size only put 3-6 cookies on each as they will end up merging together.

5. Place the cookies into the preheated oven and bake for around 10-15 minutes but keep an eye on them.

As everyone’s oven is different, baking times may vary – mine is a gas oven and they took around 18 minutes, checking half way through to turn them around so that they browned evenly. Also depending on the size of your cookies that will also alter the baking time especially if your cookies are larger.

6. Take out of the oven and leave to harden for a minute or two before transferring to a wire rack.

Honeycomb & Chocolate Chip Cookies in Small Box

These cookies are great when they are eaten slightly warm, with the crisp outer layer and the gooey centre but still taste just as good cold the following day.

If they are not all eaten on the same day, you can store them in an airtight container.

My dad’s friend came over and he tried one of my honeycomb and chocolate chip cookies and he said that they tasted like the cookies he had when he was in America, which I thought was a great compliment. I think that they went down a storm with everybody as there is not many left seen as these were only made the other day.

I hope that you enjoy these cookies!

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Sweets & Treats

My Homemade Cinder Toffee

Cinder Toffee Top Image

So after reading a few recipes to do with Cinder Toffee, Honeycomb, Hokey Pokey or whatever you would like to call this golden toffee I decided that I would give it ago.

The first honeycomb I made was too chewy and you didn’t get that crunch that you would expect from your first bite, the next batch had that classic crunch but was bitter and needed more sugar. So after those attempts and comparing the two I decide to use my own measurements and ingredients omitting the butter, adding more sugar and using glucose and golden syrup… It was third time lucky!

My Cinder Toffee Recipe
200g Granulated Sugar
80g Glucose
50g Golden Syrup
1 tablespoon Water
15g Bicarbonate of Soda

1. Grease and line a 23cm (9 inch) square cake tin with oil and greaseproof paper, then lightly oil the greaseproof paper again.

2. Place the sugar into a large heavy-based saucepan along with the liquid glucose, golden syrup and tablespoon of water. Place over a low heat and stir gently until the sugar has dissolved.

Cinder Toffee Melted sugar, glucose and golden syrup in saucepan
Sugar, glucose, golden syrup & tablespoon of water

Once the sugar has melted place your sugar thermometer into the saucepan 

3. Bring to the boil and cook without stirring, for about 5 minutes checking your thermometer until it has reached 145c and the mixture turns a deep, golden looking caramel.

Cinder Toffee Bubbling in saucepan
Boil the caramel until the temperature reaches 145c

4. Remove the saucepan from the heat and quickly stir the bicarbonate of soda thoroughly, using a balloon whisk – this will cause the mixture to foam up in the saucepan. Quickly pout this into your prepared cake tin while it is still foaming.

Cinder Toffee Bicarbonate added
Here is a quick picture of the bicarbonate of soda starting to work

5. Leave the cinder toffee to cool, this should take 1-2 hours. Once it has set carefully remove from the tin and peel away the baking paper.

Cinder Toffee in bowl

At this stage if you wanted to cover the top of your cinder toffee in chocolate I would do so now, if not get breaking this golden toffee up ready for eating or putting into cellophane bags for gifts for someone.

Cinder Toffee Ready to gift

To break up the toffee I would use a sharp knife to break it into chunks – you won’t get perfect little squares but I think that the different size shards it shatters into adds to that homemade look.

Cinder Toffee ShatteredI took some of the cinder toffee round to my friends as he had tried the very first batch, and this was a vast improvement and both of his parents liked it too. The only thing he said was maybe more sugar, but I’m thinking he’s got a sweet tooth, I would probably go for covering it in chocolate.

Also this Sunday was a bit of a crazy day at our house both of my Sisters came over and a couple of my Dads friends and they all tried the toffee and they thought that it was great just like the honeycomb inside of a Cadbury’s Crunchie

Enjoy!!!

 

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
Honeycomb
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!