World Baking Day – how fantastic is it, that the whole world gets to participate in an event that can bring so much joy to everyone? I love baking, I always have and always will. Imagine my excitement, when the folks over at Stork contacted me, and asked me to be a part of their World Baking Day campaign by signing my very own #pledgeToBake over on www.pledgetobake.co.za. I signed up, pledging to bake for my friend Brad.
Brad and I have been friends since the first year of varsity, my friend Shanay and I had no idea what we were doing in an Applied Maths tutorial, and we quickly made friends with the smart looking guys in the room. 9 years later and Brad still remains one of our good friends. These cookies are a “thanks for letting me copy your homework”, and a “congrats on finally moving into your own place” present.
I adapted the recipe that Stork sent me, by substituting some of the flour for cocoa powder. This cookie recipe does use eggs, but if you are looking for an egg free chocolate cookie recipe, please give my Ultimate Chocolate Cookies a try. They are amazing.
Being a huge fan of sandwich cookies, I piped some lime flavoured buttercream in between 2 cookies. I used the same recipe for the frosting that I used in my Carrot Cake Cookies recipe.
So who did you #pledgeToBake for this World Baking Day?
- 200g plain flour
- 50g cocoa powder
- 1 tsp baking powder
- a pinch of salt
- 100g caster sugar
- 2 egg yolks
- 200g Stork Bake Margarine
- In a large bowl, sieve together the flour, cocoa powder, baking powder, salt and sugar.
- Add the egg yolks.
- Cut the margarine into small cubes and add to the rest of the ingredients.
- Using a wooden spoon or an electric mixer, mix together the ingredients until a dough is formed.
- Wrap the dough in some clingfilm and leave it to rest in the fridge for 30 minutes.
- Pre heat the oven to 180°C/350°F.
- Line some baking drays with baking paper.
- Dust some flour on to your work surface and roll out the cookie dough until its about 5mm thick.
- Using a cookie cutter, cut out desired shapes and place on to the baking trays.
- Bake for 10 minutes.
- Leave to cool completely before decorating or filling with buttercream.