Dates have such a beautiful sweet, sticky flavour, something that is unique to them; they also add taste and texture to a bake in one hit. These cookies may seem ungenerously thin but they are in fact incredibly moreish!
Date & Chocolate Thins
- 50g pitted dates, finely chopped
- ½ teaspoon bicarbonate of soda
- 45g unsalted butter, softened
- 85g dark brown soft sugar
- 1 egg yolk (from a medium egg)
- 20g golden syrup
- 100g self-raising flour, sifted
- 40g plain chocolate, melted and cooled slightly
Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line three baking trays with non-stick baking paper. Place the chopped dates in a small bowl with the bicarbonate of soda and stir in 2 tablespoons of boiling water. Leave to one side.
In a mixing bowl beat the butter and sugar together until even, using an electric hand-held mixer. Add the egg yolk and golden syrup and beat again until smooth. Tip in the flour, melted chocolate and soaked dates. Mix all the ingredients together with a wooden spoon until they form a dough and are evenly combined.
Transfer the mix to a piping bag and pipe ten small balls of dough 3cm across on each tray, spacing evenly. Bake each tray for 6-8 minutes until the thins have spread flat and are starting to colour. Allow to cool on the tray for 2-3 minutes before transferring to a wire rack to cool. Store in an air-tight container.