I am currently sorting through all my recipes trying to find a favourite cookie. The reason for this sudden interest in cookies is I have signed up for the first ever “Annual Great Food Blogger Cookie Swap” It is being hosted my Julie from “The Little Kitchen” and Lindsay from “Love and Olive Oil”.
The idea behind the game is you sign up to participate. On the November you receive 3 food blogger addresses (who live in the same country as yourself). On the 5th December you send each of the 3 bloggers one dozen of your favourite homemade cookies. You in turn receive a dozen scrumptious cookies from three different food bloggers.
I can’t wait to try all the gorgeous home baked cookies. Food bloggers are such wonderful cooks, I love the sense of community this swap has too!
On the 12th of December each participant will blog the recipe for the cookies they sent out. There will be a round up of all the participants and their recipes. So readers will be able to see all the glorious cookies that went wizzing around the world.
So would you like to play along? If so check out the official post for all the details, and prepare to try some new cookies.
In the spirit of sharing the cookie love I have prepared a delicious cookie recipe for you lovely readers. It is absolutely divine, and not too sweet. This is not going to be my Cookie Swap. My cookie swap will remain a secret, but I thought if we are talking about biscuits I should put you in the mood by sharing a recipe.
1/2 cup icing sugar
1 cup plain flour
5 t/s cornflour
2 Tbs Cocoa powder
2 egg yolks
170gm dark chocolate
165ml pouring cream
Put all the cookie ingredients in a food processor and process until the mixture comes together in a ball.
Wrap the dough in plastic and refrigerate for 30 minutes.
preheat oven to 180 degrees and line a baking tray with paper.
Roll a small amount of dough (teaspoon sized) into a ball and flatten onto the baking tray. The mixture will not spread.
Bake for 7 minutes or until cooked. Remove the tray from the oven but allow the biscuits to cool for five minutes before moving them onto a wire rack.
Meanwhile make the ganache fudge filling by heating the cream for one minute in the microwave. Stir through the chocolate until the mixture is smooth. Heat in the microwave for a further 30 seconds if necessary to get a smooth mixture.
Allow the ganache to completely cool. Use a stick blender to beat the mixture until it is a little thicker. Refrigerate for five to ten minutes to cool the ganache further. Once a spreadable consistency has been achieved fill the cookies. Match the tops and bottom of the cookies and dust with icing sugar prior to serving.
Cookies are best stored in the fridge.
So what do you think? Would you like three dozen randomly flavoured cookies turning up on your doorstep?