These cookies are given their deep sweetness by chopped medjool dates and light muscovado sugar and get a beautifully nutty flavour by the addition of tahini.
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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.
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.
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.
Typical values per item when made using specific products in recipe
Energy | 562kJ/ 134kcals |
|---|---|
Fat | 6.6g |
Saturated Fat | 2.5g |
Carbohydrates | 15g |
Sugars | 11g |
Fibre | 1.7g |
Protein | 2.5g |
Salt | 0.1g |
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