Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys double chocolate honeycomb cookies, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys double chocolate honeycomb cookies, gf df ef sf nf using 8 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF:

1. Take gluten-free / plain flour
2. Make ready baking powder
3. Get dark chocolate / chips - 85% cocoa is always free-from
4. Take honeycomb - see my previously posted recipe
5. Make ready light brown sugar
6. Prepare granulated sugar
7. Make ready Stork Block margarine (the one wrapped in gold foil), cubed
8. Get vanilla extract

Instructions 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!
14. Ready to serve and ENJOY!

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