These biscuits are from a recipe by one of my favourite bakers – Dan Lepard. They are made from a crunchy gingerbread style dough, with pieces of date mixed in and coated in sesame seeds, making them almost seem healthy…
[recipe title=”Ginger, Date and Sesame Biscuits” servings=”15-18 biscuits”]
- 50g dark soft brown sugar
- 50g black treacle
- 125g unsalted butter, softened
- 1 egg yolk
- 175g plain flour
- 1/2 tsp bicarbonate of soda
- 3/4 tsp baking powder
- 2 tsp ground ginger
- 2 tsp mixed spice
- 175g chopped stoned dates
- about 100g sesame seeds
Beat together the sugar, treacle and butter in a large bowl until smooth and creamy. Add the egg yolk and beat until combined and fluffy then sift in the flour, bicarb, baking powder and spices and mix until smooth. Add the dates, stir until combined, then cover the bowl with clingfilm and put it in the fridge for half an hour to firm up.
Meanwhile, preheat the oven to 180°C/350°F/gas mark 4 and line a couple of baking trays with silicone liners or baking parchment.
Pour the sesame seeds onto a plate. Divide the mixture into walnut sized balls and roll them in the seeds to coat, then flatten them with your fingers to under a cm thick (they don’t spread much in the oven) and place them on the prepared trays.
Bake for 15-20 minutes until firm around the edges, and transfer to a wire rack to cool.