ingredients
- 175g Sweet Freedom CHOC POT Chocolate Spread
- 64g plain flour
- 40g Sweet Freedom HONEYCOMB SYRUP
make
- Preheat the oven to 170°C.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine CHOC POT Chocolate Spread, HONEYCOMB SYRUP and flour.
- Stir with a spatula until the flour is completely incorporated into the CHOC POT and HONEYCOMB SYRUP and a thick dough forms (the dough should have a similar consistency to playdough, not be too sticky to touch).
- Scoop 1 tbsp of dough and roll into a ball between the palms of your hands.
Place onto the baking sheet and repeat with the remaining dough, spacing the balls 2 inches apart. - Use the back of a spoon to flatten the dough balls into a thick round disk.
- Bake the cookies for about 10 minutes or until the tops are just starting to crack around the edges. The surface of the cookies should also look cooked.
Let the cookies cool on the baking sheet.
Thanks @sugar_dust_fairy for creating this for us!
