Ingredients (makes 20 medium cookies)
160g pitted medjool dates, roughly chopped (about 10) (if you want a more savoury cookie, substitute dates with figs, as per the photos)
4 tbsp orange juice
4 tbsp water
1 tsp vanilla
½ tsp finely grated orange zest
80g smooth peanut butter
200g spelt flour (or gluten free flour)
½ tsp mixed spice
¼ tsp salt
baking tray lined with baking parchment
4-5cm round cookie cutter
1) Pre-heat oven to 180°C
2) Place the chopped dates, orange juice, water, vanilla extract and orange zest in a small pan over a medium/high heat and allow to come to a boil. Stir continuously for about 4/5 minutes until all the liquid has evaporated and the dates have turned into a thick, sticky pulp.
3) Place the date mixture together with the peanut butter in a blender and pulse until smooth. Pour in the spelt flour, mixed spice, and salt and pulse until it comes together to form a slightly sticky dough.
4) Lightly flour a board and roll out the dough to a 0.5cm thickness. Stamp out cookies with the cutter and place on the baking tray. Bake in the oven for 7-10 minutes until firm and slightly golden. Allow to cool, then devour.