Sometimes, cooking has a bit too much in common with archaeology for my liking.
I was scouting around in my cupboards for some dried fruit, and instead I uncovered a bag of honeycomb that had passed its best before date six months ago. I mainly view best before dates as a challenge, rather than guidance, so I decided not to be put off eating the stuff. While honeycomb that's six months gone isn't really going to make you sick, it's clearly not at peak tastiness - it had gone a bit soft, and lost its characteristic crunchy magic. Instead of snapping under your teeth, it bent. Not ideal, but I'm not one to leave candy behind. Not on my watch, oh no.
My inspiration for these cookies was the Crunchie bar (or the Violet Crumble if you're Aussie), a block of honeycomb wrapped in chocolate. Given the chocolate's milky, I haven't eaten it for a good number of years. So, when I saw a bag of honeycomb - a nude Crunchie bar, if you will - I bought it and smuggled it home to use in a very special recipe. I squirreled it away, waiting for the inspiration, and then forgot it, leaving the poor lonely bag abandoned for quite possibly a year.
Having unearthed it, I made these cookies with it.
Chocolate and honeycomb cookies
Makes around 12
55g vegan margarine
55g caster sugar
215g self raising flour
2tbsps non dairy milk (I used vanilla rice milk)
40g vegan chocolate chips or bar cut into chunks
50g honeycomb, in small chunks
How you do it
Preheat your oven to 190C
Cream the marge and sugar until fluffy
Add the flour and mix until you have breadcrumb like stuff
Stir in the chocolate chips and milk
Mix until you have a dough
Grease a baking tray, take walnut sized pieces and place them with a little space between them.
Cook for 15 minutes
Remove the cookies from the oven, and place some of the chunks of honeycomb on top of all of the biscuits
Put back in the oven for two minutes
Remove from oven, and scoff.