Although I grew up eating crumbles and chocolate chip cookies, when baking for myself these days, it’s invariably the flavours of the Middle East I return to time and again. The abundance of different flavours can be almost overwhelming: fragrant citrus, orange blossom and rose waters alongside earthy pistachios and a bounty of fruit, from dates to barberries.
Date and apricot cookies
These cookies aren’t really a traditional recipe – more my homage to all those flavours I love.
Prep 15 min
Cook 10 min
Makes 12
240g date syrup
100g unsalted butter, plus extra for greasing
Zest of 1 orange
120g ground almonds
150g plain flour
1 tsp baking powder
10 dried apricots, chopped
4 dried medjool dates, chopped
In a large saucepan, melt the date syrup and butter. Remove from the heat, stir in the orange zest and leave to cool.
In a bowl, mix the almonds, flour and baking powder, and add to the saucepan. Mix again until a dough forms, then stir in the dried fruit.
Heat the oven to 180C (160C fan)/gas 4, then line a large baking tray with parchment greased with a little butter.
Divide the dough into 12 balls and flatten each one slightly into a thick disc. Arrange the biscuits on the baking tray, leaving room for them to expand. Bake for 10 minutes, until set.
