Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF
Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys double chocolate honeycomb cookies, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys double chocolate honeycomb cookies, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:
  1. Make ready 140 g gluten-free / plain flour
  2. Make ready 1 tsp baking powder
  3. Make ready 300 g dark chocolate / chips - 85% cocoa is always free-from
  4. Prepare 180 g honeycomb - see my previously posted recipe
  5. Take 150 g light brown sugar
  6. Take 50 g granulated sugar
  7. Get 90 g Stork Block margarine (the one wrapped in gold foil), cubed
  8. Make ready 1 tsp vanilla extract
Instructions to make Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
  2. Mix the flour and baking powder together in a large bowl and set aside
  3. Chop up 2/3 of the chocolate (200g) and crush the honeycomb quite small (a food processor on the pulse setting is ideal). Set aside
  4. Chop the rest of the chocolate and put into a glass bowl or microwavable bowl. Melt the chocolate over a bain marie or blast in 30 second increments in the microwave until melted
  5. Stir the margarine into the hot, melted chocolate until dissolved
  6. Then stir in the sugars and vanilla. It will split a little but don't worry
  7. Mix into the flour bowl
  8. Fold in the honeycomb chocolate mixture
  9. Pack the mixture into ping-pong sized balls and place onto the baking tray. This is a messy job, the kids will love it!
  10. Bake for 15 minutes then let cool on the tray for 5 minutes to set before moving to a wire rack to vool
  11. If they spread a bit too much, use a spoon to gently guide them into a nicer shape before they start to set
  12. Keep in a lidded container. Best eaten within 3 days
  13. Yum!

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