Baking these Chai, Date & Sesame Biscuits is worth it, if only for the amazing spicy aroma that will filter out from your oven & fill your kitchen. They are also low in sugar & gluten & dairy free, so there is absolutely nothing not to love!
Makes 12-14 biscuits
125 grams melted coconut oil
1/3 cup coconut palm sugar
1 teaspoon vanilla extract
1 large organic egg
2 cups buckwheat flour
1 teaspoon gluten free baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
pinch of ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon ground cardamom
3/4 cup soft dates, chopped
1/3 cup sesame seeds
Preheat oven to 180°C. Line a baking tray with baking paper.
Using electric beaters or a stand mixer whisk the oil, sugar, vanilla and egg in a medium bowl until light and fluffy.
Sift in the flour, baking powder and add all the spices and fold through until combined. Mix through your chopped dates.
Put the sesame seeds into a small bowl Then scoop out large tablespoons of the dough, roll into balls before dipping one side into the sesame seeds and arranging on the parchment lined tray. Continue with the rest of the mix then use the back of a fork to gently press down on each biscuit.
Place in oven for 10 minutes and enjoy the amazing spicy smells filling the kitchen!
Remove from oven and leave to cool on the tray for 2 minutes before transferring to a wire rack to go completely cold (although they are delicious when still slightly warm).
Store in an airtight container for a week or the freezer for 3 months.