Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys double chocolate honeycomb cookies, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is something that I’ve loved my whole life.
These Double Chocolate Chip Cookies are Vegan, Gluten Free, and Nut Free, so everyone can enjoy them, whether it be an afternoon snack or evening dessert. This post is sponsored by Enjoy Life Foods. I can't believe this is my first cookie recipe for the blog!
To get started with this particular recipe, we must prepare a few components. You can cook vickys double chocolate honeycomb cookies, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:
- Make ready 140 g gluten-free / plain flour
- Take 1 tsp baking powder
- Prepare 300 g dark chocolate / chips - 85% cocoa is always free-from
- Make ready 180 g honeycomb - see my previously posted recipe
- Prepare 150 g light brown sugar
- Make ready 50 g granulated sugar
- Make ready 90 g Stork Block margarine (the one wrapped in gold foil), cubed
- Take 1 tsp vanilla extract
These cookies are my go-to when I want to impress! Hello I love these Cookies I've made them numerous times but I find that the dough gets too liquidity. You will never need another double chocolate chip cookie recipe! This one is SO thick and fudgy, and basically what chocolate lover dreams are made of.
Steps to make Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
- Mix the flour and baking powder together in a large bowl and set aside
- 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
- 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
- Stir the margarine into the hot, melted chocolate until dissolved
- Then stir in the sugars and vanilla. It will split a little but don't worry
- Mix into the flour bowl
- Fold in the honeycomb chocolate mixture
- Pack the mixture into ping-pong sized balls and place onto the baking tray. This is a messy job, the kids will love it!
- Bake for 15 minutes then let cool on the tray for 5 minutes to set before moving to a wire rack to vool
- If they spread a bit too much, use a spoon to gently guide them into a nicer shape before they start to set
- Keep in a lidded container. Best eaten within 3 days
- Yum!
It's beyond soft, and so moist it puts some bakery cookies I've had to shame. Double chocolate gluten free cookies made with chickpea flour! The cookies are surprisingly good, with a nice texture and a nice chocolate flavour. They're obviously healthy but definitely a treat despite being little grain free protein bombs. Honeycomb candy, sponge toffee, cinder toffee, hokey pokey… Whatever you call it*, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles.
So that is going to wrap this up with this special food vickys double chocolate honeycomb cookies, gf df ef sf nf recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
