White chocolate and date biscuits
White chocolate is not really chocolate as it doesn't have the cocoa solids of dark chocolate. It is mainly made up of cocoa butter and invented to use excess cocoa butter in Europe in the 1930s. White chocolate has to contain a minimum of 20 per cent cocoa butter to be labelled as chocolate, otherwise it is known as confection. Keep this in mind when buying this kind of chocolate for cooking, as it tastes better the more cocoa butter it has.
Ingredients
110g softened butter
1 tsp vanilla essence
90g coconut sugar
25g brown sugar
1 egg, lightly beaten
100g plain flour
pinch salt
1/2 tsp baking powder
1/2 tsp bicarb soda
100g rolled oats
40g chopped almonds
60g white chocolate chips
80g chopped dates
Method
Preheat oven to 160C.
Beat the butter, vanilla and sugars until pale and soft. Add the egg and mix well.
Sift the flour, salt, baking powder and bicarb soda into a bowl, the add the oats, almonds, choc chips and dates. Mix well but do not over mix.
Chill the mixture in the fridge for 10 minutes, which makes shaping the biscuits easier.
Line a baking tray with baking paper. Use a spoon to scoop out golf ball-sized portions of the mix, shape into a ball and press onto the baking tray with at least seven centimetres between each biscuit to allow for spreading.
Bake for about 10 minutes, remove and cool on a wire rack.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
