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    Date and tahini cookies

    • Preparation time: 20 minutes, plus chilling and cooling
    • Cooking time: 10-12 minutes
    • Total time: 30-32 minutes, plus chilling and cooling

    Makes: 32


    270g medjool dates, stoned
    120g unsalted butter, softened
    150g light muscovado sugar
    1 egg
    120g tahini paste, stirred
    2 tsp vanilla bean paste
    200g light spelt flour
    ½ tsp bicarbonate of soda
    50g sesame seeds


    1. Line 2 large baking sheets with baking parchment. Finely chop 230g medjool dates and slice the remaining 40g (2 large dates) into 24 slivers; set the slivers aside.

    2. Using a wooden spoon, beat the butter, sugar and chopped dates in a mixing bowl until light and fluffy. The dates will mostly break down. Beat in the egg, followed by the tahini, vanilla and a pinch of salt. Stir in the flour, bicarbonate of soda and 1 tbsp sesame seeds to make a soft dough. Cover and chill for 15 minutes to firm up slightly.

    3. Preheat the oven to 180˚C, gas mark 4. Put the remaining sesame seeds on a plate. Roll heaped teaspoons of dough into spheres – it should make 30 or so – and roll in the seeds to lightly coat. Space 12 spheres out on each baking sheet, flatten slightly, then press a date sliver into the centre of each. Bake for 10-12 minutes, in batches if needed, until pale golden. Leave to firm up on the baking sheets for 2 minutes, then cool on a wire rack.

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    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue


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