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

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We hope you got benefit from reading it, now let’s go back to vickys double chocolate honeycomb cookies, gf df ef sf nf recipe. You can cook vickys double chocolate honeycomb cookies, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:
  1. Get 140 g gluten-free / plain flour
  2. Prepare 1 tsp baking powder
  3. You need 300 g dark chocolate / chips - 85% cocoa is always free-from
  4. You need 180 g honeycomb - see my previously posted recipe
  5. You need 150 g light brown sugar
  6. Prepare 50 g granulated sugar
  7. Get 90 g Stork Block margarine (the one wrapped in gold foil), cubed
  8. Provide 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!

Transfer the ground Oreos to the prepared baking pan and press the crumbs in an even layer over the bottom of the pan. Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds. Creamy and delicate, these keto mini cheesecakes are crustless and gluten-free. Creamy and delicate, with a pleasant vanilla flavor, these delightful little cakes are. 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.

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