Turns out "honeycomb cookies" is a bit of a misnomer. Friends assure me they don't taste that much like honeycomb, even though many of the same ingredients feature in both.
I fully admit the similarity is subtle. It's a flavouring; nothing more. I suspect my friends were expecting a song & dance type of cookie, which this ain't. But they are really easy to make and, when fresh, are one of the crispest, crunchiest biscuits I know. Just take care not to burn them as I did.
This is the fourth and final recipe to feature from my old Edmonds Cookery Book, where it goes by the name "Hokey Pokey Biscuits". Hokey Pokey is the New Zealand term for honeycomb.
To measure the golden syrup more easily, stand your tablespoon in a cup of boiling water until it heats up, then shake off any excess water. The spoon will cut into the golden syrup, and the syrup will no longer stick to it.
The recipe as given makes 18. If you halve the recipe (as I did), it makes 9.
1/2 cup sugar
1 tablespoon golden syrup
1 tablespoon milk
1 1/2 cups plain flour
1 teaspoon baking soda
Place the butter, the sugar, the milk and the golden syrup in a small saucepan.
To measure the golden syrup more easily, stand your tablespoon in a cup of boiling water until it heats up, then shake off any excess water. The spoon will cut into the golden syrup, and the syrup just slide off.
Heat it gently till it melts and comes together. The sugar will dissolve a little, but it doesn't have to be fully dissolved.
Let it sit till it is only lukewarm.
Sift in the flour and the baking soda, then mix till it forms a very soft paste.
Divide the paste into two even balls (omit this stage if you've halved the recipe).
Divide each ball into three even balls, then divide each of these into three even balls. You'll now have 18 all told (or 9 if you halved the recipe).
It's fine to take bits from the bigger ones to press in the smaller ones to even them out.
Give each a final roll and place on baking sheets, well spread out. I can only fit 6 on this baking sheet.
Press down with a fork in the middle, then bake in a preheated oven at 180ºC for 15 - 20 minutes.
Keep a close eye on them from the 12-minute mark, so they don't burn like this batch did!
It's fine to cook them in batches.
Remove them from the tray to a wire cooling rack as soon as the come out of the oven. They're very soft at this point. I found I needed to ease an edge up with a knife in order to get a fish slice (turner) underneath.
Let them cool completely before serving or storing in a biscuit tin. Consume within 3 - 4 days, though they will last for up to a week (just).
At least the ones at the back look perfect!
Any questions? You can use the comments form at the bottom of the page.
Did you know?
You'll find recipes at the back of all the books in the Send for Octavius Guy series: