100g roasted hazelnuts
100g unsalted butter, softened
30g soft brown sugar
2 tbsp pure maple syrup
100g spelt or regular flour
1/2 tsp baking powder
1 tsp allspice
generous pinch sea salt
50g pitted dates, roughly chopped
50g good quality white chocolate buttons
Ingredients provided by:
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 and allspice.
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 180ºC 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.
Wine match: Te Pā Noble Sauvignon Blanc 2017