Author Notes
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. —Jordan Rondel, The Caker
Ingredients
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100 grams
roasted hazelnuts
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100 grams
butter, softened
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30 grams
soft brown sugar
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2 tablespoons
pure maple syrup
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100 grams
spelt or regular flour
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1/2 teaspoon
baking powder
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1 teaspoon
allspice
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generous pinch sea salt
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50 grams
pitted dates, roughly chopped
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50 grams
good quality white chocolate buttons
Directions
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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!
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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.
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Form the dough into a log (about 6cm wide) and wrap in plastic wrap. Chill in the fridge for at least an hour.
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Preheat the oven to 180C fan bake. Line a baking tray with baking paper.
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Unwrap the cookie log and cut into 1cm rounds. Place the cookies on the baking tray, 3cm apart.
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Bake for approximately 15 minutes or until golden.
Store in an airtight container for up to 10 days.
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