Cinder Toffee Biscuits

A brilliant biscuit recipe for Bonfire Night. Create these delicious cider toffee biscuits come November 5th - jewelled with homemade honeycomb pieces.

Biscuit
From the book Biscuit
Miranda Gore Browne
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Introduction

I love the magic of making a pan full of bubbling honeycomb. Break leftover honeycomb into chunks and enjoy on its own.

Makes about 20

Ingredients

150g unsalted butter
100g demerara or granulated sugar
1 tbsp golden syrup
1 tbsp milk
1 tsp bicarbonate of soda
240g plain flour, sifted
100g good-quality milk chocolate, at least 37% cocoa solids, chopped, plus 100g extra for drizzling
For the toffee:
70g caster sugar
2 tsp golden syrup
1 tsp bicarbonate of soda

Instructions

Preheat the oven to 180°C/Mark 4 and line two baking trays with non-stick baking paper.

Melt the butter, sugar and syrup in a large pan, stirring all the time. Remove from the heat when it starts to come to the boil.

Combine the milk and bicarbonate of soda in a cup, add to the pan and mix well – the mixture will become pale and frothy.

Put the flour into a separate bowl and pour the melted mixture on top. Stir with a wooden spoon until well combined.

Use your hands to make walnut-sized balls of dough. Flatten them with your palm, then place a few pieces of chocolate in the middle of each circle. Roll back into balls and place on the prepared trays with the seam underneath, spacing them at least 3 cm apart. Flatten a little with your hand again, then bake for 10-15 minutes, until golden. Cool the biscuits on their trays for about 15 minutes, then use a palette knife to transfer them carefully to a wire rack.

Meanwhile, make the cinder toffee. Line a large shallow baking tray with greaseproof paper and put next to the hob.

Put the sugar and syrup into a large pan and bring to the boil. Boil for about 2½ minutes, or until golden in colour. Remove from the heat and stir in the bicarbonate of soda – the mixture will froth and bubble to fill the pan.

Quickly pour the mixture onto the lined baking tray and leave to cool at room temperature until completely hard – about 15 minutes. When cold, break the cinder toffee into small pieces. If you’re not going to use it straight away, store it in a tightly sealed container or cellophane bag or it will become soggy.

Melt the chocolate for drizzling. Slide baking paper under the wire rack and drizzle the chocolate over the biscuits. Sprinkle with toffee while the chocolate is still wet and leave to set.

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