Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, vickys double chocolate honeycomb cookies, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys double chocolate honeycomb cookies, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:

1. Make ready 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. Take 180 g honeycomb - see my previously posted recipe
5. Prepare 150 g light brown sugar
6. Take 50 g granulated sugar
7. Make ready 90 g Stork Block margarine (the one wrapped in gold foil), cubed
8. Take 1 tsp vanilla extract

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

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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