Makes: About 18 cookies
Prep time: 40 minutes (includes chilling time)
Cooking time: About 12 minutes
Oven temperature: 180°C, 350°F, Gas mark 4
Pecan And Chocolate Honeycomb Cookies
Ingredients:
- 125g (4.5oz) Butter, softened
- 200g (7oz) Soft light brown sugar
- 3 the happy egg co. eggs
- 150g (5oz) Plain flour
- 2.5ml (½tsp) Baking powder
- 50g (2oz) Plain chocolate, cut into chunks
- 75g (3oz) Pecan nuts, roughly broken
- 2 Honeycomb chocolate bars e.g. crunchie bars - roughly chopped
- Extra pecan nuts & honeycomb chocolate pieces for decorating
Method:
- In a large bowl mix together butter, sugar, eggs, flour and baking powder. Add the chopped chocolate, pecans and honeycomb, mix until thoroughly combined. Cover with cling film and chill for 30 - 60 minutes until firm.
- Preheat the oven to 180°C, 350°F, Gas mark 4. Line 4 baking trays with non-stick baking parchment.
- Place a dessertspoon of the cookie mixture on to the baking trays, leaving plenty of space between each biscuit as they will spread - cook about 4 cookies per tray. (Put the mixture back in the fridge between each baking batch)
- Bake for about 12 minutes until just starting to brown on the edges - the cookies are slightly crunchy on the edges & soft & spongy in the middle!
- Remove from the oven and carefully while still warm - push extra pieces of pecan nut and honeycomb into each biscuit.
- Let the cookies cool on the trays. When cool remove from tray & eat - store in an air tight cookie jar.
This delicious recipe was made using happy eggs. The happy egg co. are committed to providing the highest possible standard of welfare for their hens, with the belief that tasty eggs are laid by happy hens. For more mouth-watering recipes, visit www.thehappyegg.co.uk
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