How to Cook Yummy Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF. Browse new releases, best sellers or classics. Perfect Supplement To Give You The Competitive Edge - Achieve More Today Great recipe for Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF. I had a request on more ways to use the honeycomb recipe I posted previously so here's how I'd use it in a chocolate cookie.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF. I had a request on more ways to use the honeycomb recipe I posted previously so here's how I'd use it in a chocolate cookie. Vickys Surf 'N' Turf, GF DF EF SF NF. You can have Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF using 8 ingredients and 13 steps. Here is how you cook it.

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

1. It's 140 g of gluten-free / plain flour.
2. It's 1 tsp of baking powder.
3. You need 300 g of dark chocolate / chips - 85% cocoa is always free-from.
4. Prepare 180 g of honeycomb - see my previously posted recipe.
5. Prepare 150 g of light brown sugar.
6. It's 50 g of granulated sugar.
7. It's 90 g of Stork Block margarine (the one wrapped in gold foil), cubed.
8. It's 1 tsp of vanilla extract.

Surf 'n' Turfs are the best of both worlds when you can't decide between meat or fish. You don't have to use what I use. Here is how you cook it. Crinkle cookies are the easiest cookies to make and are a favourite for many.

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

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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