Date and tahini cookies

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use. 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.

Ingreadient

• 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

Step by step

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.