Cookies…for the third time in three weeks – I’m on a roll!
These are very much based on last week’s recipe, Chocolate and Apricot Cookies. I do love a good chocie bar every so often and Toblerone is way up there when it comes to a satisfying chunk of chocolate! This recipe took a spot of imagination using the main ingredients of a Toblerone; almond, honey comb and nougat.
The result wasn’t exactly what I had in mind, I was hoping that although the nougat and honey comb would melt, they would still be chunky when cooled. The reality was a cookie that spread a lot in the oven and got very sticky! They tasted good and certainly had the chew from the nought, but I think I’ll be tweaking this recipe for a little longer before it reaches perfection…
1. Honey comb (courtesy of this recipe), flaked almonds toasted in a frying pan, vanilla nougat torn into small pieces. CAUTION: nougat is sticky and honey comb burns quickly!
Details within earlier post, Chocolate Apricot Cookies.
225g Light muscovado sugar
200g Dark chocolate
1 tsp Vanilla extract
150g self-raising flour
2 handfuls of Almonds [flaked, toasted]
2 handfuls of Vanilla nougat [small pieces]
2 handfuls of Honey comb [roughly broken]