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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 insight from reading it, now let’s go back to vickys double chocolate honeycomb cookies, gf df ef sf nf recipe. To cook vickys double chocolate honeycomb cookies, gf df ef sf nf you need 8 ingredients and 13 steps. Here is how you achieve that.

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

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. View the Original Recipes Available Online. These chocolate chip cookies were very, very good..

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