Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 1 cup instant oats
- ⅓ cup honey
- ½ cup wholemeal flour/plain flour
- ¼ cup unsalted butter/olive oil
- 1 large egg
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- ¼ cup chocolate chips/cocoa powder
- ¼ cup chopped dates, optional
Instructions
1. Preheat the oven
Preheat the oven to 170 degrees celsius (before baking cookies), line the baking sheet with parchment paper.
2. Mix butter, honey and egg
In a stand mixer, whisk honey, butter, once softened and combined, add egg and mix for some more time.
3. Mix dry ingredients
In a medium bowl add all the dry ingredients together, excluding dates.
4. Combine dry and wet ingredients
Add the dry ingredients in the wet mixture and mix for 1 minute, do not overmix.
5. Add dates
Fold in chopped dates.
6. Freeze the cookie dough overnight
Drop the cookie dough on the baking sheet or a small pan that can fit into the fridge. Make the dough balls the size of about 2 inches in diameter. Place the dough balls in the fridge for at least 1 hour. The mixture can be kept in the fridge overnight as well.
7. Baking time
Transfer the cookie dough to the baking sheet lined with parchment paper and bake for 15 minutes or until the edges turn golden.
8. Ready to serve
Enjoy the cookies warm with tea or coffee.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
