Description
These wholesome biscuits utilize the natural sweetness and binding power of Medjool dates to create a dense, chewy treat. By blending fruit into a smooth paste, this recipe avoids refined sugars while maintaining a satisfying texture that perfectly complements the earthy notes of rolled oats.
Ingredients
- 4 oz pitted Medjool dates
- 1/2 cup unsalted butter, softened
- 1/2 large egg, beaten
- 1 cup all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Roughly chop the pitted dates and place them in a food processor with the softened butter and half-beaten egg; process until a smooth, uniform paste forms.
- Add the flour, oats, baking soda, and cinnamon to the processor and pulse briefly until the dry ingredients are just incorporated.
- Scoop spoonfuls of dough, roll them into balls between your palms, and place them on the prepared tray, flattening each into a disc.
- Bake for 12–15 minutes until the edges are subtly darkened, then let them rest on the tray for 5 minutes before moving to a wire rack to cool completely.
Notes
To ensure a smooth emulsion, the butter must be completely soft before processing. If your dough feels too tacky after mixing, refrigerate it for twenty minutes to allow the oats to hydrate and the butter to firm up for easier handling.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: British