For the cookies
200g Stork Baking Margarine (at room temperature)
250g cake flour
125g white sugar
100g dark chocolate (or chocolate chips for baking)
1 tablespoon baking powder
For the filling
250ml full fat cream
250g white chocolate
1 vanilla pod (or 1 tsp vanilla essence)
For the lime icing
75g icing sugar
For the finish
Some sugar sprinkles for decoration
Step by step method
- Let the Stork Bake get to room temperature before you start making the dough.
- Take a large mixing bowl. Put the weighed amounts of soft Stork Bake, flour, oats and sugar in it and add the baking powder and the egg.
- Mix all the ingredients together with clean hands and knead the mixture into a soft biscuit dough. If necessary, use a kitchen mixer to mix everything.
- Weigh the dark chocolate and chop into small pieces using a large sharp kitchen knife. You can also use ready-made chocolate chips
- Work the pieces of chocolate into the dough.
- Pre-heat the oven to 180°C. Take your baking tray and cover it with a sheet of baking paper.
- Put equal-sized portions of the cookie dough onto the baking tray, using two teaspoons or a small ice-cream scoop. The balls of dough should be about the size of a big cherry.
- Donât put the balls too close together. As they bake, they will expand into flat cookies.
- Bake the cookies for about 10 minutes in the pre-heated oven (depending on how big your balls of dough are). Check regularly to see if the cookies are ready and take them out of the oven as soon as they are golden brown.
- Let the cookies cool.
- To make the filling, heat the cream on a low heat. Let it boil briefly and take the pan off the stove top.
- Break the white chocolate in pieces and let it melt into the hot cream while continuously stirring.
- Cut the vanilla pod lengthways in two and scrape the seeds from the two halves with the point of your knife. Whisk the vanilla seeds into the white chocolate sauce with an egg whisk (alternatively add 5ml vanilla essence to the white chocolate sauce)
- Fill a very large bowl with ice cubes and put a second smaller bowl on top of it.
- Pour the (hot) white chocolate sauce into the middle bowl and whisk the mixture to a light cold
- Put half of the cooled cookies upside-down on a rack.
- Put a spoonful of the light white cream on each of them. Then put a second biscuit on top of each one with cream and carefully press them down.
- Finish the filled cookies with some icing. Mix the icing sugar with the juice of half a lime and stir to a smooth and gooey sugar icing (add some extra lime juice if the icing is too thick).
- Dip the top of each of your filled cookies in the lime icing and put them back on the rack. If you want, sprinkle some sugar sprinkles over the top of each cookie to decorate.
- Allow the icing to set.
- Store your filled cookies in a closed biscuit tin.