Welcome to School Notices
Get the inside track about your school,
school life, exclusive rewards, and
buy and sell to other independent
school parents Learn more.

Chocolate topped honeycomb cookies

Chef and cookery school owner Flora Gordon Clark shares with us this delicious treat sure to keep the kids (and grown ups) happy this summer…

Quick, easy and very delicious. You’ll never buy a Crunchie again! It is important though that you don’t overcook the sugar syrup otherwise it will taste like burnt sugar which is not so great. Adding the water helps to prevent this from happening. Before you start cooking get the equipment organised – a baking tray lined with greased foil or silicone and a whisk are imperative. Do your mise en place (and have all the ingredients measured out and to hand). If you are melting dark chocolate then add ½ tsp of olive oil and gently stir it in.


  • 100g caster sugar
  • 60g golden syrup
  • 20g runny honey
  • 2 tbsp cold water
  • 1 tsp bicarbonate of soda
  • 100g chocolate, melted (it can be milk, dark or a mix of the two)


  1. Line a roasting tray with a reusable sheet of baking silicone or greased foil.
  2. Measure the sugar, syrup, honey and water into a large saucepan.
  3. Place the pan on the heat and let the mixture melt and begin to bubble.
  4. If you notice any hot spots, gently swirl the mixture around the pan by tilting it. Or you can use the tip of a whisk but avoid the temptation to stir.
  5. After about 3 or 4 minutes the mixture will be a golden colour – use your sense of smell too – it should smell sweet but also like caramel.
  6. Take the pan off the heat and whisk in the bicarbonate of soda and watch the syrup turn into a light frothy foam.
  7. Turn this out immediately into the lined roasting tray.
  8. Set aside for 30 minutes or until hard.
  9. Meanwhile melt the chocolate.
  10. Break the chocolate up into small pieces and put in a glass heat-proof bowl.
  11. Place on the back of the Aga to melt or in a bowl in a microwave and heat for 10 seconds at a time until melted. You can also place the bowl over a pan of water and bring to a very gentle simmer. This will slowly melt the chocolate. Be careful not to stir too much, heat the chocolate too much or to get any water into the bowl. If you do the chocolate will scorch and turn grainy.
  12. Spread the melted chocolate over the cool honeycomb.
  13. Leave until set.
  14. Cut or break into pieces.
  15. Store in a cool place in an airtight container.

For more about Flora and her cookery school courses visit her website here

Find more delicious recipes to keep the family happy here

Other similar posts

Logged out | Log in