Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

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…more

Ingredients

24 servings

  1. 140 g gluten-free / plain flour

  2. 1 tsp baking powder

  3. 300 g dark chocolate / chips – 85% cocoa is always free-from

  4. 180 g honeycomb – see my previously posted recipe

  5. 150 g light brown sugar

  6. 50 g granulated sugar

  7. 90 g Stork Block margarine (the one wrapped in gold foil), cubed

  8. 1 tsp vanilla extract

Steps

  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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