Save to your scrapbook
Date and tahini cookies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Thu Oct 25 12:02:14 BST 2018.