A new favourite in our house, making the honeycomb is super easy although you do have to stand over it to ensure it doesn’t boil over. The mix of honeycomb and the wonderful cacao nibs from Parcari makes a great combination. These are chewy, sweet, fabulous cookies.
Free From: Dairy, Eggs, Nuts, Soya
3 cups plain flower
2 tsp baking powder
1 tsp baking soda
¾ cup dairy free margarine – Vitalite is good
¼ cup vegetable shortening – Stork is good but coconut or Trex works too. I just find Stork creams better
¾ cup caster sugar
¾ cup lightly packed brown sugar
1 tbsp vanilla
3 tsp Organ egg replacer plus 3 ½ tablespoons water
¾ cup crushed honeycomb
¾ cup Pacari cacao nibs
1 tsp baking soda
2.5 tsp golden syrup
1 cup caster sugar
Method - Honeycomb
Grease a baking tin/cake tin
Melt the sugar and syrup over a medium heat until the sugar is dissolved. This takes longer than you might think as there is no liquid to speed things up. Don’t let it bubble away, stand over it and stir until it’s smooth.
When you add the baking soda it will froth up very quickly so be prepared to stir quickly with a wooden spoon to incorporate the baking soda.
Turn the heat off, add the soda, stir and then pour into the prepared tin. It will bubble for a bit as it cools. It takes about 45 minutes to cool enough to snap it into pieces. Don’t leave it sitting in the tin for too long or it’s harder to get out.
Grab a plastic bag, put the honeycomb in, and bash with a rolling pin. You don’t want smithereens, but rather little chunks to add into the flour mixture.
Method - Cookies
Preheat oven to 180° 350°
Start with the honeycomb. Leave to one side to cool while you get on with the cookies.
Mix the dry ingredients together in a large bowl – flour, bicarb of soda, baking powder.
Mix in the crushed honeycomb and the Pacari Cocoa Nibs
Cream the fats (dairy free margarine and the vegetable shortening) with the sugars (caster and brown) until fully incorporated. Pop in the vanilla and give it another stir.
Make the egg replacer with 3 tsp Organ egg replacer and 3.5 tablespoons of water – whisk with a fork until frothy.
Add the egg replacer to the flour mix and stir.
Now combine the flour mixture and the margarine mixture to make a thick dough. I use my hands for this as it takes forever with a spoon.
Form into flattish discs and bake for 8-9 minutes until lightly brown on the bottom. If you drop balls of dough onto the cookie sheet you’ll get little balls of cookie – they do need to be a bit flat.
Cool on a wire rack.
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