These thick, chewy cookies have a similar vibe to an oatmeal raisin cookie but are way more interesting, with the savouriness from the tahini and sweet, sticky dates. One of my favourite things about them is that they don’t require any chilling, meaning they go from bowl to oven to plate in about 30 minutes – almost instant gratification!
Ingredients (makes 12)
100g (3 1/2oz) tahini (sesame butter)
2 tbsp water
4 tbsp neutral flavoured oil
2 tbsp golden (or corn) syrup
2 tsp vanilla extract
120g (1/2 cup) caster (superfine) sugar
125g (1 cup) plain (all purpose) flour
75g (1/2 cup) jumbo oats
1 tsp bicarb. (baking) soda
½ tsp sea salt
130g (3/4 cup) chopped dates (I use Medjol)
1.Heat the oven to 180C (160C fan)/350F/gas 4 and line two large baking trays with greaseproof (parchment) paper.
2. Put the tahini, water, oil, golden syrup and vanilla in a bowl, and give everything a good mix until smooth. Stir in the sugar.
3. In a separate bowl, mix all the remaining ingredients. Pour in the tahini mixture and stir thoroughly to make a thick dough. Divide the dough into 12, roll into balls, put them on the baking trays and flatten them with your hand – how easy was that?
4. Bake for 14-16 minutes, until browned and the edges are firm but the middle is still a little soft. Leave to cool for a few minutes, then transfer to a wire rack to cool completely.
5. I’ll be honest, these never last the day but I suppose they’d keep a few days in the biscuit tin – or maybe not.