*White Chocolate and Date Biscuits*
(aka Cookies)
Makes about 15

Superdy duperdy delicious!  You will want to double this recipe, or even triple it.  These are fantastically heavenly.

50g (about 3 1/2 TBS) unsalted butter, at room temperature
80g golden caster sugar (1/3 cup, plus 1 tsp)
few drops of vanilla extract
1 large egg, at room temperature
70g whole, pitted dates, cut into chunks
(about 1 cup)
50g of good quality white chocolate, cut into chunks
(about 1 cup)
130g plain flour (a scant 1 cup)
1 1/2 tsp baking powder

Preheat the oven to 160*C/325*F/ Gas mark3.  Line two baking sheets with baking paper and set aside.

Beat together the butter and sugar with a wooden spoon until light and creamy.  Add the vanilla and egg, mixing it in well.  Sift together the flour and baking powder and stir into the creamed mixture.  Stir in the chocolate and the dates.

Drop walnut sized drops onto the prepared baking tins, making sure that you leave a lot of space between them as they spread.  I do 7 or 8 per baking sheet at most.

Bake for about 25 minutes, or until they are pale golden brown, and a bit crispy on the edges.  (I move the trays around halfway through the baking time so that they bake evenly.)  Remove from the oven and allow to cool on the baking sheets for a few minutes before removing to a wire rack to finish cooling completely.