Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

Name: Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF
Total time: 1200 s
Yield: 24 servings
Cuisine: British
Ingredients: 140 g gluten-free / plain flour; 1 tsp baking powder; 300 g dark chocolate / chips - 85% cocoa is always free-from; 180 g honeycomb - see my previously posted recipe; 150 g light brown sugar; 50 g granulated sugar; 90 g Stork Block margarine (the one wrapped in gold foil), cubed; 1 tsp vanilla extract

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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 is a fun recipe to do with kids because it's a bit messy! You don't need xanthan gum in this recipe. The cookies bind well without it

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

20 mins

24 servings

140 ggluten-free / plain flour
1 tspbaking powder
300 gdark chocolate / chips - 85% cocoa is always free-from
180 ghoneycomb - see my previously posted recipe
150 glight brown sugar
50 ggranulated sugar
90 gStork Block margarine (the one wrapped in gold foil), cubed
1 tspvanilla extract

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Steps

20 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on January 17, 2017 14:33

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!