120 g (1 cup) flour of your choice (I used all purpose flour) 60 g (1/3 cup) sucanat 140 g (1 cup) hazelnuts 70 g (1/2 cup) dates 2 tsp cinnamon 2 tbl grounded flaxseed (gemalen lijnzaad) (optional) 65 g (1/3 cup) margarine, cold and hard 1 bar of organic dark bitter chocolate (100 g) 60 ml (1/4 cup) soy milk
preheat the oven to 190 C
These cookies are simple to make. First grind the hazelnuts in the food processor.
Take three tablespoons of the grounded hazelnuts and set this aside. You'll be using this later to decorate the cookies:
Now do the same with the dates. In the food processor they can be cut in really small pieces. Place the dates in a large bowl.
Break the chocolate into pieces and place this in the food processor. Grind the chocolate into tiny pieces. Also place this in the bowl. Add the other dry ingredients to the bowl:
Mix the ingredients together:
Cut the margarine in pieces and add this to the bowl. With your hands rub the margarine into flour mixture. Do this until the mixture is of crumbly consistency. Then add the milk, bringing all the ingredients together with your hand. It may seem like little milk, but you'll notice that it's just enough to make a nice firm dough ball:
Now comes the fun part. Make small balls from the dough and place them on a baking sheet. The sheet should be lined with parchment paper. Press the balls flat with your fingers. Now the cookies are ready to be decorated with the left over hazelnut pieces.
I made large cookies and this recipe made about 13. Place the baking sheet in the oven and bake for about 15 minutes. Just be careful that they don't burn. You may have to check how long it takes in your own oven. If you leave them too long, the cookies will become too hard. You want them soft, but firm with a crunch. Also when you remove them from the oven they will seem very soft, but they need to cool first on a wire tray. If you get this part right the cookies will still be tasteful the next day.