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Method Prep:30min › Cook:12min › Ready in:42min
Preheat the oven to 190 C / Gas 5 then lightly grease two baking trays.
In a large mixing bowl combine the flour, sugars, baking powder and margarine and rub between your fingers until the mixture resembles fine breadcrumbs. Add the egg, vanilla extract, honeycomb and cinnamon and mix well to form the cookie mixture.
Dust a flat work surface with a little flour and roll out the cookie mixture with a rolling pin. Cut out circular or novelty shapes as you wish and place onto the prepared baking trays making sure they are well separated from one another.
Bake for 10 to 12 minutes or until the cookies are golden brown. Remove from the oven and transfer to a cooling rack to cool completely. Serve when cooled.
If you do not have muscovado sugar you can use a total of 150g caster sugar for the recipe.
If you do not have honeycomb pieces you can substitute with cooking chocolate chips or some other chewy ingredient such as toffee, dried fruit, fudge pieces.
Store any remaining cookie mixture in tin foil in the freezer. When ready to use defrost still wrapped in the tin foil then continue with steps 1, 3 and 4.