For anyone with a sweet tooth, these cookies are for you! The combination of the light soft brown sugar, the syrup and the honeycomb give them an incredibly sweet, wonderfully malty caramel flavour. If you really want to increase the decadence (and it’s clearly becoming a theme among my recipes that there’s always a naughtier option!) I sometimes press the back of a small spoon into the centre of these while still hot and gooey and fill the indent with salted caramel sauce. The salt offsets the sweetness of the cookies perfectly.
- 3½ ounces / 100g softened butter
- 2¾ ounces / 80g light soft brown sugar
- ¾ ounce / 20g golden syrup
- 5¼ ounces / 150g self raising flour
- 1¾ ounces / 50g honeycomb pieces
Pre heat the oven to 180c (160c fan).
Cream the butter and sugar together in a mixing bowl.
Add the golden syrup and combine.
Add the flour and honeycomb pieces. You can use homemade honeycomb, but I use the shop bought baker’s honeycomb with small lentil sized nuggets which is perfect for this recipe.
Bring together into a stiff dough either with a spoon or your hands (see Tips below).
Separate into 12 balls and put onto two lined baking sheets. There’s not a great deal of spread so you only need a couple of centimetres between them.
Squish down into fat patties with the back of a spoon and bake for 12 minutes.
Remove to a wire rack and cool before eating (but feel free to eat them while they’re still warm and gooey … I do!)
When bringing the dough together, I actually find it easier to use a latex glove and do it by hand rather than with a spoon as it’s a very stiff dough
Early American tinsmiths began making cookie cutters back in the 1700s. The USA has a National Cookie Cutter Historical Museum in the Joplin Museum complex in Joplin, Missouri.