Ingredients
Scale
For the Cookies:
- 1 cup almond flour (or gluten-free flour blend)
- ½ cup granulated sugar substitute (erythritol or monk fruit sweetener)
- ¼ cup unsalted butter (softened)
- ¼ cup cream soda (or sparkling apple cider for a non-alcoholic version)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
For the Honeycomb Topping:
- ½ cup granulated sugar substitute
- 2 tbsp water
- 1 tbsp light corn syrup (optional, for texture)
- 1 tsp baking soda
Optional Decorations:
- Edible gold dust or sprinkles
Instructions
1. Prepare the Cookie Dough:
- In a bowl, cream together softened butter and sugar substitute until light and fluffy.
- Mix in cream soda and vanilla extract.
- In a separate bowl, whisk almond flour, baking powder, and salt.
- Gradually combine wet and dry ingredients until a soft dough forms.
- Chill dough in the refrigerator for 15–20 minutes.
2. Make the Honeycomb Topping:
- In a small saucepan over medium heat, melt sugar substitute, water, and corn syrup until golden brown.
- Remove from heat and quickly whisk in baking soda until the mixture foams.
- Immediately pour onto a parchment-lined tray and let cool completely.
- Once set, break into small pieces.
3. Bake the Cookies:
- Preheat oven to 350°F (175°C).
- Scoop chilled dough onto a lined baking sheet, spacing cookies evenly.
- Flatten slightly and bake for 10–12 minutes until golden brown.
- Let cookies cool completely before adding honeycomb pieces.
4. Assemble the Cookies:
- Press small honeycomb pieces onto the tops of the cooled cookies.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Make-Ahead Tip: Honeycomb can be made in advance and stored in a dry container.
- For a Hufflepuff Touch: Dust with edible gold dust or add yellow and black sprinkles!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Wizarding World / Fantasy
- Diet: Diabetic