Ingredients for 15 biscuits:
10 pitted medjoul dates
100 grams of oatmeal
75 grams of hazelnuts
5 tablespoons freshly grated ginger
3 tablespoons date syrup
A pinch of salt
1 bar of Lovechock Apricot & Ginger au bain-marie melted
Decoration: goji berries, edible gold
Additional attributes:
Baking paper
Baking moulds
Step 1: Place all the ingredients except the chocolate and decoration in a food processor and mix to a mass.
Step 2: Roll out a long piece of baking paper and place the biscuit dough on one half of the baking paper. Fold the baking paper in half and roll with a rolling pin over the dough until the biscuit dough is about one centimetre thick.
Step 3: Leave it in the fridge for at least an hour or half an hour in the freezer to harden.
Step 4: In the meantime you can melt the chocolate in a bain-marie.
Step 5: Take the dough out of the fridge and cut out moulds.
Step 6: Decorate the biscuits with the chocolate, goji berries and possibly edible gold.
