A word of warning, though, on baking with honeycomb: it has a tendency to explode out of your biscuits if you put too much in. I used nearly a cup of crushed honeycomb pieces and found some oozed out of the biscuits to form a burnt caramel layer on the baking tray. I have reduced the quantity in the recipe to half a cup, and advise keeping a close eye on the biscuits from the 8 minute mark!
Both the honeycomb and the biscuits got a tick of approval from Mr Bite. The biscuits themselves are adapted from my trusty basic chocolate chip biscuit, which I've previously shared in combinations like cranberry and dark chocolate biscuits and strawberry and white chocolate biscuits. I'm pleased to add the honeycomb variety to the mix.
I'm not repeating the honeycomb recipe I used because I followed this BBC Good Food recipe exactly (other than skipping butter to line the tin).
Honeycomb and chocolate chip biscuits (cookies)
Soft, chewy, delicious biscuits with studs of honeycomb flavour and chocolate chip chunks
Makes 15 biscuits
Author: Bite-sized thoughts, originally adapted from a recipe in Kris Holechek's The 100 Best Vegan Baking Recipes
1/2 cup non-dairy spread, loosely packed
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp cornstarch
1 tbsp non-dairy milk (I used unsweetened almond)
1/2 tsp vanilla
1 cup plain flour
1/2 tsp baking soda
1/2 cup dairy-free chocolate chips or chocolate chunks
1/2 cup crushed honeycomb pieces (see this recipe for honeycomb)
Preheat your oven to 180'C (350'F) and line two baking trays with baking paper.
In a large bowl, beat together the non-dairy spread and sugars until light and fluffy. Add the cornstarch, milk and vanilla and beat briefly to combine.
Add the flour, baking soda and salt to the spread/sugar mix and stir through, mixing well to combine. Divide the mixture evenly into two bowls.
Add the chocolate chips and honeycomb pieces and mix through.
Using your hands or a spoon, create heaped tablespoon sized balls of dough and place on the baking sheets, about 2 inches apart. Press down to flatten slightly.
Bake for 8 - 10 minutes, until cookies are golden at the edges but still soft in the centre (they will harden on standing). Watch closely from 8 minutes as the honeycomb is liable to spill out if left too long!
Allow to cool on the baking trays for 5 minutes and then transfer to a cooling rack.