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.

Preheat the oven to 180˚C / 350˚F / Gas mark . 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 should be slightly crunchy on the edges, and soft and spongy in the middle.

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

Let the cookies cool and when cool either eat them or store in an air tight container.