Lockdown Week? Day?
I have honestly lost track of how long we have been in lockdown for, but it has just been extended for another 3 weeks, potentially until June. My waistline is not going to like this. My partner and I were on a good track with keeping our fitness up at the start of lockdown, but that has slowly decreased as time goes on, and our stomachs have slowly increased due to all the baking I have been doing.
My lovely Partner has a massive sweet-tooth, and a love of cookies, so I had the great idea to make a large batch of cookie dough, roll out the cookies, and then freeze them. That way, I am only baking off a few at a time and we aren’t eating the whole batch in one sitting. Well, that’s been the plan anyway, but we haven’t always stuck to that.
I’ve pretty much taken to finding things in my pantry, and somehow making cookies out of them, and that lead me to this delicious cookie recipe. Chocolatey, spicy, with a hint of caramel. They truely taste like you’re sitting next to a roaring fire at Christmas time. I know, we are coming into Summer, but I’m a Southern Hemisphere boy at heart and they are just going into Winter.
If you are fan of a more classic cookie, check out my Sea Salt Chocolate Chip Cookies
Spiced Chocolate Honeycomb Cookies
125g Butter, melted
80g Dark Brown Sugar
30g Caster Sugar
1 1/2 tsp Golden Syrup
2 tsp Vanilla Essence
95g All Purpose Flour
2 tsp Cocoa Powder
1 tsp Ground Cinnamon
1/4 tsp All Spice
1 tsp Baking Powder
1 tsp Baking Soda
170g Chocolate Chunks/Chips
75g Honeycomb, crushed
- In a stand mixer, or with an electric beater, combine the melted butter, salt and the sugars. Beat until light and doubled in volume.
- Add the egg, golden syrup and vanilla, incorporate into the butter/sugar mixture.
- In a separate bowl, sieve together the flour, cinnamon, all spice, baking powder and baking soda. Add to the wet ingredients and fold in until nearly combined. Add the chocolate chips/chunk and mix to incorporate the remaining dry ingredients.
- Roll 2 teaspoon sized balls of dough and place on a lined baking tray. Refrigerate for at least 2-3 hours, ideally overnight.
- Preheat oven to 170ºC/160ºc Fan. Bake for approx. 9 minutes.
- Remove from oven and transfer to a cooling rack to cool to room temperature.