16/12/2014

BAKING: Pecan and Chocolate Honeycomb Cookies








A while back I was lucky enough to be invited to become a member of the Happy Egg co taste 100 blogger network.

I was sent this cute little box with a with a happy egg cookie and a voucher for 12 eggs and I was later emailed to ask if I would be interested in baking their pecan and chocolate honeycomb cookie!

The recipe looked simple enough so I thought why not - they are super delicious!


Makes:                       About 18 cookies                 
Cooking time:            About 12 minutes
Oven temperature:    180°C, 350°F, Gas mark 4

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 eg crunchie bars – roughly chopped
                                   Extra pecan nuts & honeycomb chocolate pieces for decorating
METHOD:

1.      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 clingfilm and chill for 30 – 60  minutes until firm.

2.      Preheat the oven to 180°C, 350°F, Gas mark 4.   Line 4 baking trays with non-stick baking parchment. 

3.      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)

4.      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! 

5.      Remove from the oven and carefully while still warm - push extra pieces of pecan nut and honeycomb into each biscuit.

6.      Let the cookies cool on the trays.  When cool remove from tray & eat – store in an air tight cookie jar.

Credit: 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 happier hens lay tastier eggs. For more mouth-watering recipes, visit www.thehappyegg.co.uk

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8 comments

  1. mmmmm! Why isn't it possible to reach into my screen and take a few

    nimblenote.blogspot.com

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    1. I took the whole tub to work and forgot to leave some for myself this evening!!! If only you can do that haha! Thanks for stopping by!

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  2. These look delicious! I never thought of putting honeycomb in cookies before, I definitely have to try this recipe out! I need your cooking skills Mandy! :) Xx

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    Replies
    1. The boys ate them all very quickly at work! Give it a try and let me know how you get on! x

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  3. Yum these look really good! I like the idea of baking it all as one and then chopping it up, makes it super simple! x

    Jasmin Charlotte | UK Lifestyle Blog

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    Replies
    1. It was certainly a lot easier than baking them in batches! x

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  4. holy guacamole. these look insane. i have nut allergies so will avoid the pecans but , honeycomb…and cookie! What a winning combo! Genius!
    Betty x

    The Betty Stamp

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    Replies
    1. Link me up on twitter if you end up making these, would love to see pictures! x

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