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Date and tahini cookies
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270g medjool dates, stoned
120g unsalted butter, softened
150g light muscovado sugar
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.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per cookie 562kJ
This recipe was first published in October 2018.