Dates, apricots, and almonds lend a wonderful Middle-Eastern sense to these chewy cookies. Although I grew up ingesting crumbles and chocolate chip cookies when baking for myself nowadays, it’s always the flavors of the Middle East I go back to again and again. The abundance of different flavors can be almost overwhelming: aromatic citrus, orange blossom, and rose waters alongside earthy pistachios and a bounty of fruit, from dates to barberries.
Date and apricot cookies
These cookies aren’t actually a traditional recipe – extra my homage to all the one’s flavors I love.
Prep 15 min
Cook 10 min
240g date syrup
100g unsalted butter, plus more for greasing
Zest of one orange
120g ground almonds
150g plain flour
1 tsp baking powder
10 dried apricots, chopped
four dried Medjool dates, chopped
Heat the oven to 180C (160C fan)/gasoline 4, then line a huge baking tray with parchment greased with a touch of butter. In a huge saucepan, soften the date syrup and butter. Remove from the heat, stir inside the orange zest and depart to cool. Mix the almonds, flour, and baking powder in a bowl and add to the saucepan. Mix again until a dough forms, then stir in the dried fruit. r. Divide the dough into 12 balls and flatten every one barely into a thick disc. Arrange the biscuits on the baking tray, leaving room for them to make bigger. Bake for 10 mins, until set.