Cape Town Cookie Swap 2012
After a wonderfully successful Cape Town Cookie Swap in 2011, the first one held, we hosted the 2012 Cookie Swap, still called #cookiecheer, with the aim to spread cheer among the bakers and partakers.
We also collected money and long-life cookies in aid of Nazareth House, to host a tea party for the elderly residents they support.
The Cookie Swap was held on a particularly hot December day, and we’re most thankful to the very generous I Love my Laundry for hosting us and the elegant, talented mom and daughter duo PlumSong for entertaining us.
We had fantastic supporters and sponsors too: Martin Senekal, Le Creuset, Yuppie Chef, Peroni, Spier Wine Farm, Jorgensen’s Distillery and Eco Pack. A special virtual applause to my co-host Katie Coeztee!
The lovely images of the day are by Kristen Morkel – scroll down for more.
Thank you so much, and to all who have supported the event! Let’s aim to make it even bigger and better this year.
I made these dark chocolate brownie cookies based on Donna Hay’s brownie cookie sandwiches with peanut butter frosting. Mine had a peppermint white chocolate drizzle. They have a lovely glossy and crackled surface, much the same as my favourite brownies do.
2 extra large free range eggs
2/3 cup (150g) caster sugar
1 t vanilla extract
1/4 cup all-purpose (cake) flour, sifted
1/4 t baking powder, sifted
For the drizzle
100 g white confectioner’s chocolate
2 T single cream
1/2 t peppermint extract
1. Preheat oven to 180°C. Grease a baking tray and set aside.
2. Place 200g dark chocolate and the butter in a small pot over gentle heat. Stir with a wooden spoon until melted and smooth. Set aside.
3. Whisk the eggs, sugar and vanilla until pale and creamy – either with a kitchen mixer or using a hand held beater. Will take up to 15 minutes.
4. To the creamy egg mixture, add the flour, baking powder, chocolate mixture and remaining chocolate. Stir gently to mix and allow to stand for 10 minutes.
5. Spoon tablespoonfuls of the mixture, at a time, onto greased baking trays.
6. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays. Remove and leave on wire racks to air so that bottoms do not become soggy.
7. To make the white chocolate drizzle (do this only when all the cookies have cooled): melt chocolate in a bowl over a pot of simmering water, until smooth. Add cream and stir well. Add peppermint extract and mix well. When it’s cooled a little, add to piping bag with narrow piping nozzle or to a strong plastic bag, snipping just a teeny, teeny corner off. Drizzle over cooled cookies that you place back on cooled trays.