Inspired by Honey Bee cookies, these are dense, sweet and rich. The silan version is just as delicious! Those who don’t like the citrus flavor can replace it with 1 tsp vanilla extract.
Makes 20 cookies.
1/2 cup (120 g) dark brown sugar
1/3 cup (80 ml) oil
240 g (about 1 3/4 cups) self-rising flour
1 1/2 tsp hawaij spice mix for coffee
1 heaping tsp Turkish coffee
1/4 tsp salt
1/3 cup (85 g) Kinneret Farm natural silan
1/2 tsp lemon zest
1/2 tsp orange zest
Dark brown sugar
- Heat the oven to 180°C and line a baking pan with baking paper.
- Whip the sugar and oil together for 1 minute. Add an egg and whip for another 1-2 minutes to get the texture of mayonnaise.
- Mix all the dry ingredients in a bowl and combine with the silan and citrus zests in the bowl of the mixer. Mix until you have a consistent dough.
- Shape into spheres about the size of ping pong balls and arrange them in a baking dish. Sprinkle with brown sugar or powdered sugar to get a glaze similar to that of honey cookies.
- Bake for 15 minutes or until the cookies begin to crack and the inside is still soft. Cool and store in a sealed container.
Chocolate Date Cookies – Add 100 g coarsely grated bittersweet chocolate or mini chocolate chips into the dry ingredients. Or spread melted chocolate over the prepared cookies after they’ve cooled.
Vegan Date Cookies – Skip the egg and use an additional 2 tbsp oil and 2 tbsp Kinneret Farm silan, which will hold the other ingredients together. The cookies will come out a little bit firmer.
Without Hawaij – If you don’t have hawaij, replace it with 1/2 tsp cinnamon, 1/4 tsp ground or freshly grated nutmeg, 1/4 tsp ginger and a little cardamom.