The inclusion of succulent Medjool dates and date syrup, a super food in its own right, instead of sugar, make these cookies a healthier choice over many others. A food processor makes light work of this recipe.
Makes about 20
250g Medjool dates without stones, roughly chopped
100g organic, unsalted British butter
100g organic jumbo oats
70g organic plain flour or, even better, organic barley flour or quinoa flour available from Hodmedods
A generous pinch of sea salt flakes
2 tbsp date syrup and 2 tbsp water
You will also need a baking tray (approximately 35cm x 25cm) and a little oil to grease it as well as some baking parchment.
Put all the ingredients in a food processor and whizz until they bind together to form a rough dough. Make sure the ingredients, particularly the dates and butter, are evenly distributed.
Put the dough on a large sheet of baking paper and use your hands to shape it into a sausage shape, approximately 3cm in diameter, it doesn’t need to be perfect.
Wrap the “sausage” in the baking paper twisting the ends to make a secure package and put it in the fridge for one hour or so to chill.
When the chilling time is up, preheat the oven to 180c and use a little oil to grease the baking tray.
Unwrap the dough which will be cold enough to cut easily, slice it into around 20 discs (each should be approximately 1cm thick) and lay them on the prepared baking tray.
Bake in the preheated oven for 12 – 15 minutes, they should be golden brown.
Cool them on a wire rack, they will firm up as they cool. Store them in an airtight container and they will keep well for about a week.
