Thursday, 27 November 2014

The Happy Egg Co. Pecan and Chocolate Honeycomb Cookies.

As a part of the #happyeggtastemakers team for The Happy Egg Co. we get to enjoy yummy treats, taste The Happy Egg Co.’s eggs and hear all their exciting news. When we recently got sent a lovely gift from The Happy Egg Co. that included a tasty chick biscuit we also got sent a tasty recipe.


Whilst we have yet to try the recipe yet thanks to our oven packing up (eek!! Christmas is fast approaching and our oven doesn’t work……panic!), the recipe sounds so yummy that I wanted to share it with you lovely lot just in case you want to try making it.

The Happy Egg Co. Pecan and Chocolate Honeycomb Cookies
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 (½ tsp) 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 and 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 . 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 should be slightly crunchy on the edges, and soft and spongy in the middle.
5. Remove from the oven and while still warm carefully push extra pieces of pecan nut and honeycomb into each cookie.
6. Let the cookies cool and when cool either eat them or store in an air tight container.

I can’t wait till we have a working oven again to try these tasty sounding cookies. If you get a chance to make some I hope you enjoy!


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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