I love cooking with children because it is fun and they can learn so much from the experience about ingredients, how to weigh and measure, dexterity, social skills and so much more.
This week I had 8 year old Anneka helping me to make these cookies from wholegrain rye flour, buckwheat, tahini, dates, butter and sugar. There was lots to talk about……’does it matter if I weigh 120g of rye flour instead of 125g?’ ‘What is tahini made from?’ ‘How do I set the timer on the oven?’ It was a great recipe to try out and worth making again. Thank you Green Kitchen Stories
*NB you can use 225g wholemeal rye four and leave out the buckwheat flour. Both versions work well
125g wholemeal rye flour*
100g buckwheat flour*
1 1/2 tsp baking powder
1/2 tsp salt
100g unsalted butter, room temperature
100g light brown sugar
75g dates, stoned
2 large eggs
150g dark chocolate roughly chopped
sesame seeds, to coat the cookies
Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. Add the eggs to the processor and mix until combined. Pour the butter mixture into the bowl of flours, add the chocolate and mix until evenly distributed.
Refrigerate the cookie dough for 2 hours until firm (or place it in the freezer for 20 mins).
Preheat the oven to 190°C / 380°F.
Line one or two baking trays with parchment paper. Roll the cookie dough into balls, roughly 45g in size, and coat in sesame seeds. Place on the lined baking trays and bake for about 15 minutes. After they’ve been in the oven for about 6 minutes remove the tray(s) from the oven and smack against a hard surface a few times to help the cookies flatten out. Return the trays to the oven for a further 9-10 minutes or until lightly browned and firm to the touch.
Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
They will keep in a sealed container for about 3-4 days.
Adapted from a recipe by Green Kitchen Stories