Ingredients

* 2 cups white sugar
* 1 cup shortening
* 2 eggs
* 4 cups all-purpose flour
* 1 teaspoon salt
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 2 teaspoons ground nutmeg
* 2 cups persimmon pulp
* 2 cups raisin paste
* 2 cups chopped walnuts

Instructions
1. Preheat oven to 175 degrees C. Lightly grease two baking sheets.
2. Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3. Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

INGREDIENTS
4 egg whites
100 grams sugar
150 grams salt reduced butter or margarine
100 grams sugar
4 egg yolk
150 grams choc bites or finely chopped chocolate
100 grams hazelnuts (Lucky grounded hazel meal)
140 grams flour
1 teaspoon backing powder

INSTRUCTIONS
Preheat fan-forced oven to 180°C.

Prepare greased flour covered backing tin.

In a clean bowl whisk egg whites with 100 grams of sugar until stiff peaks form. Set aside.

Mix butter and another 100 grams of sugar until white and fluffy. Add 4 egg yolks and mix after each addition. Add choc chips and hazelnuts mix again then add flour and baking powder just until combined. Now carefully fold in the egg whites.

Spoon into greased and floured 26cm springform.

Bake for approximately 45 minutes.

If desired sprinkle with icing sugar or chocolate icing. Enjoy!