Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

How to Making Recipes Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF using 8 ingredients and 13 steps

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF - See great recipes for Vickys Chocolate Puff Croissants, GF DF EF SF NF too! Vickys Scottish Shortbread, GF DF EF SF NF step by step Cream together the butter and sugar until fluffy then stir in the flour until combined to a dough you can pick up. Great recipe for Vickys Chocolate Tiffin (Fridge Cake), GF DF EF SF NF. With all the free-from ingredients now readily available to buy in major supermarkets, there's never been an easier time to make a vegan Tiffin! Great recipe for Vickys Individual Mississippi Mud Pies, GF DF EF SF NF.

The cocoa powder in the pastry was an afterthought and the photos don't reflect it Vickys Cinnamon Glazed Scones, GF DF EF SF NF step by step.

Stir the lemon juice and coconut milk together and set aside.

You can have Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF using 8 ingredients and 13 steps. Here is how you achieve it.

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

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

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

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!.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF - Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. Here is how you achieve it. Ingredients of Vickys 'No Ketchup' Sticky Teriyaki BBQ Sauce, GF DF EF SF NF. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Vickys Salted Caramel Hot Chocolate GF DF EF SF NF.. double cream / canned full fat coconut milk, caster sugar, plain dark chocolate, chopped, milk chocolate (I use Moo-Free brand, made from rice milk), sea salt plus extra for decoration, water . You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. You can cook Vickys Speedy Microwave Chocolate Lava Cake, G. Thank you and good luck