A delicious treat usually associated with the festive season, this recipe is a winner with my daughter and can definitely be enjoyed at any time of year. These are best enjoyed within a week of baking. Store them in a cool dry place to prolong their freshness-assuming they last long enough for that to be an issue!!
256g plain flour (wholemeal flour can be used if you prefer)
128g ground almonds
57g unsalted butter, cubed, room temperature
5 large dates, pitted
1 tsp baking powder
1 tsp ground cinnamon
1 heaped tsp ground ginger
1/2 tsp allspice or nutmeg
1 tsp vanilla extract
- In a large mixing bowl combine the flour, almonds, baking powder and spices.
- In a second bowl, combine the butter, honey, dates, vanilla and egg. Using a food processor, blend the ingredients until well combined. Note: it doesn’t look particularly delicious at this point!
- Add the butter mixture to the flour mixture and mix well to combine.
- Line a baking tray with parchment paper and then turn the dough onto the parchment paper.
- Roll out the dough until it’s around an 1/8 inch or 3mm thick.
- Cover with another piece of baking paper and place in the fridge to firm up.
- Just before removing from the fridge, pre-heat the oven to 150C/302F/Gas Mark 2
- After an hour, remove the dough from the fridge and use your cookie cutter to cut it into shape. I used a classic gingerbread man shape and some baking tools to add features.
- Return the cut out biscuits to the lined baking tray and put in the oven. I was able to make just over 30 small biscuits, but the number you produce will depend on the thickness of your dough and the size of your cookie cutter!
- Bake for 15-20 minutes, checking regularly. When the biscuits are starting to turn golden brown, remove from the oven and allow them to cool.
Enjoy with a cup of tea or a glass of milk!