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Sunday Magazine Recipe: 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 

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.

Form the dough into a log (about 6cm wide) and wrap in plastic wrap. Chill in the fridge for at least an hour.

Preheat the oven to 180C fan bake. Line a baking tray with baking paper.

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.

Photo: Emma Boyd