Ultimate hot chocolate with honeycomb cookies

Method

1. To make the honeycomb, lightly grease a baking sheet with oil, then set aside. In a small pan, melt the sugar and golden syrup together over a gentle heat, then bring to the boil and bubble until you have a lovely dark golden caramel. Remove from the heat and sprinkle with the bicarbonate of soda, swirling gently to mix (be very careful – it will bubble and may splatter a bit). Pour immediately onto the baking sheet and set aside to cool completely.
2. Preheat the oven to 160°C/fan140°C/gas 3. Line 2 baking sheets with baking paper. Beat the butter and sugar together with a hand mixer until light and fluffy, then beat in the eggs in 2 batches. Coarsely crush 100g of the cooled honeycomb, then fold through the mixture along with the chocolate and flour. Spoon heaped teaspoonfuls of the mixture onto the baking sheets, spaced well apart, then bake for 10-12 minutes. Cool them on a wire rack while you make the hot chocolate.
3. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then divide among 6 cups (or divide the chocolate evenly among 6 cups, then gently microwave until melted). Heat the milk, cream and caster sugar in a saucepan until boiling, then pour into the mugs, onto the melted chocolate. Stir well. Top with grated chocolate and serve with the warm cookies.