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Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

How to Cook 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 - 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. This is a fun recipe to do with kids because it's a bit messy! You don't need xanthan gum in. See great recipes for Vickys Chocolate Puff Croissants, GF DF EF SF NF too!

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

Great recipe for Vickys Individual Mississippi Mud Pies, GF DF EF SF NF.

Another way to use my avocado chocolate mousse!

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

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

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!.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF - Mix the flour, xanthan gum if using, baking powder and bicarb together. Cut in the cubed butter with a pastry knife or a fork until the mixture looks like crumbs. 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 '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 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 . Thank you and good luck