WHITE CHOCOLATE, DATE AND HAZELNUT COOKIES
For a simple, and very satisfying cookie, this is a go-to recipe. Swap out the white chocolate for dark if you prefer, and feel free to experiment with different nuts. Either way, these little rounds of deliciousness are perfect dunked in a hot cup of milky tea.
MAKES 12 COOKIES
FOR THE COOKIES
100g roasted hazelnuts
100g butter, softened
30g soft brown sugar
2 tbsp pure maple syrup
100g spelt or regular flour
½ tsp baking powder
1 tsp allspice
generous pinch sea salt
50g pitted dates, roughly chopped
50g good quality white chocolate buttons
- Roughly chop 25g of the hazelnuts, and put the remaining 75g in a food processor. Pulse until finely ground, but be careful it doesn't become butter!
- In the bowl of an electric mixer, beat together the butter, sugar and maple syrup until smooth.
- Add in the ground hazelnuts, flour, baking powder, allspice and salt.
- By hand, fold in the chopped dates, chopped hazelnuts and white chocolate. The dough should hold together when pressed.
- Preheat the oven to 180C fan bake. Line a baking tray with baking paper.
- Form the dough into a log (about 6cm wide) and wrap in plastic wrap. Chill in the fridge for at least an hour.
- Unwrap the cookie log and cut into 1cm rounds. Place the cookies on the baking tray, 3cm apart.
- Bake for approximately 15 minutes or until golden.
- Store in an airtight container for up to 10 days.