These soft, chewy, and moreish cookies give your picnic that much needed sweet treat that will fully sate all five of your taste senses. It’s amazing what you can do without having to add gluten or dairy, and this recipe, with its subtle spiced flavour, really is the perfect feel-good treat. So you can crack out your favourite vintage tin and fill it up with these goodies – enjoy!
Ingredients (makes 14)
200 pitted dates
3 cm grated ginger
200g ground almonds
1/4 tsp Chinese five spice
Pinch ground nutmeg
- Preheat your oven to 180 degrees celsius and line two trays with baking paper.
- Put you dates and ginger into the food process and whiz until fully blitzed. Then add the eggs and blitz again until incorporated.
- Add in the rest of the ingredients, and keep blitzing. It should be quite a nice wet, sticky dough.
- Wet your hands and pinch about a dessert spoon’s worth of dough and roll between your palms, then put the ball onto the tray. Once you’ve finished doing this with all of them, press down with your fingers (if you like them chewy like me, you want them to be quite thick – and they won’t melt down in the oven).
- Bake for 20-30 minutes. They should be slightly browned on top and bottom – that’s when they’re perfect. Leave to cool.
They keep for a good week in an airtight container – but trust me, they don’t last that long when I’m around…