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Date and tahini cookies

Date and tahini cookies

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.

4 out of 5 stars(1) Rate this recipe
  • Makes32
  • CourseSnack
  • Prepare20 mins
  • Cook12 mins
  • Total time32 mins
  • Pluschilling and cooling

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  • 270g medjool dates, stoned
  • 120g unsalted butter, softened
  • 150g light muscovado sugar
  • 1 eggs
  • 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.


Typical values per item when made using specific products in recipe


562kJ/ 134kcals



Saturated Fat












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4 out of 5 stars1 rating