Recipe: Tasty Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

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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. This is a fun recipe to do with kids because it's a bit messy! You don't need xanthan gum in. You can have Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF using 8 ingredients and 13 steps. Here is how you cook that.

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

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

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. First melt the cocoa butter either in a bain marie or in the microwave. Now gradually add and stir in the cocoa powder.

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!.

Add the salt and flavouring, then add the sugar to taste. To make prettier chocolates that won't melt so easily. Here is how you cook it. Ingredients of Vickys Scottish Shortbread, GF DF EF SF NF. This is a recipe my eldest made up for a cookery assignment at school Vickys Vanilla Cookie Santa Hats GF DF EF SF NF This is what inspired the strawberry santas recipe.

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