Date and walnut cookies are energy packed biscuits perfect for a boost while out exercising, or simply something to keep hunger at bay between meals. The combination of dates, walnuts and oats will leave you feeling fuller for longer. These date and walnut biscuits are also great for picnics and lunch boxes as they don't break up easily and can be eaten without leaving your fingers sticky.
- 170g margarine
- 130g Demerara sugar
- 1.5 dessertspoons honey
- 170g self-raising flour
- 170g oats
- 15 dates, roughly chopped
- 80g walnuts, broken
How to make date and walnut cookies
Melt the margarine in a saucepan. Add the Demerara sugar and honey and stir over a low heat until the sugar has dissolved.
Sift the flour into a bowl. Add the oats, dates and walnuts. When breaking the walnuts, try to keep some larger pieces to add texture to the biscuits. Mix everything together.
Add the margarine/sugar/honey mixture to the dry ingredients and mix together to form a dough.
Take small pieces of the dough and flatten on a greased or lined baking sheet, leaving approximately 25 cm between each biscuit.
Cook in batches in the centre of the oven at gas mark 4, 180oC, 350oF. For an Aga, bake in the centre of the roasting oven turning the tray part way through the cooking time. Leave to cool on a wire rack.
Makes approximately 22 cookies.
Store in an airtight tin, however, if you plan to keep any for more than a couple of days I find it is better to store some in the freezer. I usually make the biscuits in bulk and defrost a few when needed.