Vegan Pacari Chocolate and Honeycomb Cookies

Directions

Step 1

Honeycomb

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Cookies

Step 7

Mix the dry ingredients together in a large bowl – flour, bicarb of soda, baking powder

Step 8

Mix in the crushed honeycomb and the Pacari Cocoa Nibs

Step 9

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

Step 10

Make the egg replacer with 3 tsp Organ egg replacer and 3.5 tablespoons of water – whisk with a fork until frothy

Step 11

Add the egg replacer to the flour mix and stir

Step 12

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

Step 13

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

Step 14

Cool on a wire rack