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Super Easy Method to Preparing Delicious Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is the nomero uno that appears to most people’s thought when it comes to a perfect dish. Today, we will provide you instructions on cooking a appetizing Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

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 have vickys double chocolate honeycomb cookies, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you achieve that.

Firstly, here are the ingridients that you should ready to serve Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:

  1. Use 140 g of gluten-free / plain flour.
  2. Use 1 tsp of baking powder.
  3. Get 300 g of dark chocolate / chips – 85% cocoa is always free-from.
  4. Take 180 g of honeycomb – see my previously posted recipe.
  5. Prepare 150 g of light brown sugar.
  6. Prepare 50 g of granulated sugar.
  7. Provide 90 g of Stork Block margarine (the one wrapped in gold foil), cubed.
  8. Use 1 tsp of vanilla extract.

After readying the ingridients, now we are ready to make our yummy 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!.

These are lower in fat than most cookies and do not last long, so be prepared to make them often! Keto Chocolate Chip Cookies- Amandelmeel, Palmolie, Keto Chocolate Chip Cookies, Erythritol, Eieren, Vanille, Boter Smaak, Maple Flavor, Baking Soda Sorry, het lukte ons niet om deze listing te vertalen naar het Nederlands. Keto Chocolate Chip Cookies- Amandelmeel, Palmolie. But don't let these healthy ingredients throw you off. These cookies still have a rich and fudgy flavor and texture, almost like a brownie in cookie-form.

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

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