Organic Honey, Medjool Date, Pine Nut & Espresso Cookies
Chewy and fudgy cookies that are so delicious and simple to make, with all the local ingredients from UAE to make for the perfect Ramadan sweet treat to bake up this season.
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Cookie/Ice cream scoop
- Baking tray
- Baking paper
- Wire rack
Ingredients
- ¼ cup butter room temperature
- ¼ cup brown butter or melted butter
- 2 tsp yemeni espresso powder
- 2 tablespoons olive oil
- 1 cup light brown sugar
- ¼ cup honey
- 1 large egg
- 1 tbsp vanilla
- 2 cups all-purpose flour
- ¼ cup corn flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoons cinnamon
- ½ cup pine nuts
- ½ cup medjool dates pitted and chopped
- Honeycomb & Flaky sea salt for the top
Instructions
- Preheat the oven to 180℃, line a baking tray with baking paper and set aside.
- In a mixing bowl add the butter, brown butter, brown sugar, honey, espresso powder, olive oil and whisk until combined.
- Add the egg, vanilla and whisk until smooth.
- Mix the dates and pine nuts into the flour, baking soda, salt, cinnamon, corn flour, and stir together.
- Add the dry ingredients into the butter mixture and fold until combined.
- Using a cookie scoop portion out the cookie dough and bake for 8-10 minutes or until just baked, it should still be soft when you take them out of the oven.
- Top with honey comb and flaky salt.
Notes
- Do not over bake the cookies as they will firm up once they cool down.
- The cookies can be topped with more honeycomb just before serving for a little extra richness.
- The sea salt flakes is a must to ensure you balance out the sweetness.