METHOD

1. Preheat the oven to 180°C (350°F).
2. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the vanilla and egg yolk and beat well to combine. Add the flour and cinnamon and beat on low until a smooth dough forms.
3. Turn out onto a lightly floured surface. Divide the dough into 2 equal portions and wrap in plastic wrap. Refrigerate for 15 minutes or until the dough is firm.
4. Roll the dough out between 2 sheets of non-stick baking paper+ until 5mm-thick. Use a 6½ cm egg-shaped cookie cutter to cut 25 eggs from each cookie sheet.
5. Place the cookies on baking trays lined with non-stick baking paper+ and bake for 8–10 minutes or until light and golden. Allow to cool on wire racks.
6. To make the date caramel, place the dates in a food processor and process for 30 seconds or until almost smooth. Add the cashew butter, maple and vanilla and process until smooth.
7. To assemble, place 2 teaspoons of the date caramel on 25 biscuits and smooth to cover. Top with the remaining biscuits to make a sandwich.
8. Using 2 forks, dip each sandwich cookie into the melted chocolate and tap off the excess. Place on a tray lined with non-stick baking paper. Drizzle each cookie with white chocolate and refrigerate for 30 minutes or until set. Makes 25 cookie sandwiches

+ We used Glad to be Green® Compostable Brown Paper.

Photography: Chris Court