Ingredients
- Butter 225g
- Brown sugar 200g
- SpinneysFOOD Extra Fine Caster Sugar 150g
- SpinneysFOOD Large Brown Eggs 2
- Miso 2 tbsp
- Vanilla extract 2 tsp
- SpinneysFOOD All-Purpose Flour 300g
- Rye flour 100g
- SpinneysFOOD Fine Sea Salt ½ tsp
- Bicarbonate of soda ¾ tsp
- Baking powder ¾ tsp
- Dark chocolate 300g
- SpinneysFOOD Khodri Dates 200g
Nutrition (Per serving)
- Calories 570
- Fat 24.3g
- Saturates 15.3g
- Protein 7.9g
- Carbs 82g
- Sugars 52.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Hind Al Mulla's miso, dark chocolate and date cookies
Mediterranean 20 Mins Prep · 12 Mins Cook
- Whisk the butter, brown sugar and caster sugar together until light, fluffy and pale.
- Add the eggs one at a time then add the miso and vanilla extract. Mix everything together thoroughly.
- Sift the flours, salt, bicarbonate of soda and baking powder in a large bowl and add it slowly to the egg mixture.
- Chop the dark chocolate and dates into small pieces. Add to the cookie mixture and mix well.
- Measure out the cookie mixture into 50-60g balls, place the cookie dough balls in an airtight container and freeze until the next day.
- Remove the cookie dough balls from the freezer, allow them to thaw for 15 minutes. Meanwhile, preheat the oven to 170°C, gas mark 3½. Bake the cookies for 12 minutes.
- Remove from the oven and leave to cool.