Hope you all had a great weekend my friends. Mine wasn’t too bad, I finally got my helper back so I am hoping that I can do some serious blogging again whilst she helps me with my chores. It’s also why I got a chance to make these very pretty Eggless Chocolate Cookies, which does require more than a few minutes. The little things we take for granted. I must admit it has made me appreciate having her so much more now.
I am certainly not spoilt and I consider myself to be a hard worker. My mum always gave us chores to do when we were young and I think that made us independent and responsible. I love cleaning my home but with my health issues and fatigue I think working non-stop all day, everyday does tend to take a toll on me. My energy levels are not the same as it used to be.
However, I am so thankful for my good life despite my issues. Besides having Hypothyroidism I also have an autoimmune condition called Sjogren’s Sydrome. If you haven’t heard of it before it is a condition where it causes your immune system to attack your moisture producing glands. In a normal immune system, the white blood cells work to fight and get rid of bacteria and viruses.
In the case of Sjogren’s syndrome, the immune system considers white blood cells enemies and attacks them. Most people start with dry eyes and a dry mouth. It is a slow progressing disease so most people are able to live fairly normal lives. Thankfully I am one of them. I have been reading a lot about it and I must admit some people really struggle with this disease so I am so thankful for my life every single day.
As some of you may know I have been seeing a therapist the past few months as I have been struggling to deal with past issues. I have to say it has helped me cope so much better. It has allowed me to accept that some things may never change. But it has also taught me that my past mistakes and choices doesn’t define my life or the person I am. For a long time I beat myself up about things and I tried so hard to fit into circles I didn’t belong. I am finally starting to let go and I feel so much lighter.
If I can give you one piece of advise, if something is weighing you down and as much as you try to fix it and it doesn’t work. It is time to let it go. Trust me life is so much easier when you get rid of baggage that is weighing you down. Besides life is too short to focus on things that doesn’t serve you. I sound like a wise old lady, don’t I?…haha!
Let me get to my Eggless Chocolate Cookies!
Who doesn’t love Chocolate. I know if I bake anything that contains chocolate my family will not hesitate in gobbling them up. I love baking cookies but often I take the easy way out and keep them simple. This time round I put a little more effort into the Eggless Chocolate Cookies.
These cookies are simple enough. With just a few ingredients, butter, flour, baking powder, cocoa powder, golden syrup, sugar and chocolate you will have the most delectable biscuits.
Adding the Flour
I always mention in my cookie or biscuit recipes that you cannot add all the flour at once. I mention it here too. In different seasons you may require more flour or less flour. In Winter the flour is much drier than in Summer.
Once you add in all the flour it is hard to fix the dough if the it’s not right.
Shaping and Decorating the Cookies
The dough for the cookies gets rolled out and you can cut them into any shape you desire. I used a small square cutter and cut them into square shapes.
After they are baked I dipped each biscuit into melted chocolate, popped them into the freezer for 10 minutes and sandwiched them with more chocolate.
Regrigerating the dough
I guess everyone has their own methods that work for them. Some prefer to refrigerate the dough before rolling them out. However, I prefer to cut out my shapes and then refrigerate.
With my method there is no chance of my dough becoming warm and spreading out when baked.
Storing the Cookies
You can store the cookies in an airtight container for up to a week, it they last that long!
More Cookie Recipes to try:
Eggless Chocolate Cookies
- 125 gram/1/2 cup butter soft
- 1/4 cup castor sugar
- 1 tsp vanilla essence
- 2 tbsp golden syrup
- 1/2 tsp baking powder
- 1&1/4 cup cake wheat flour or all purpose flour you may not require all of it
- 2 tbsp cocoa powder
- 200 gram milk or dark chocolate melted
- Using an electric mixer beat the butter and sugar until light and fluffy
- Mix in the vanilla essence and golden syrup
- Add the cocoa, a little flour and the baking powder and combine
- Add little bits of flour until you form a firm but pliable dough
- Roll out the dough, about half a millimeter thickness and cut into shapes. I used a small square cutter
- Place the cookies on a parchment lined cookie sheet and refrigerate for 30 minutes
- Preheat oven to 160 degrees Celsius
- Bake cookies for 8 minutes or until you can smell them. They will still be a little soft when removed from the oven
- Cool the cookies on a wire rack
- Melt the chocolate in the microwave, 20 second increments. Dip each cookie into the chocolate, one side only. Place them on parchment paper on a flat tray and freeze for 10 minutes
- Sandwich the cookies together with more melted chocolate
- You can add some melted chocolate to a zip lock bag and snip a tiny hole in one corner. Drizzle the chocolate on one side of the cookie. This final step is optional
- Don't be tempted to add all the flour at once. Once it's all added it will be difficult to fix the dough if too hard
- You can use any chocolate you prefer. I used Dairymilk milk chocolate You can use dark chocolate if you prefer
- I did not sandwich the cookies and then dip them in chocolate as that will make it difficult to get a smooth finish on both sides