Date Biscuits

Date Biscuits

These biscuits are a hit with most children, and they’re much healthier than a digestive. They’re made with a mix of oats and flour, though they do work with 100% oats. You can use whatever flour you like really: I tend to use a mixture of plain white flour (to make them lighter), buckwheat flour and ground almonds.

Sweetness comes from dried fruit: I use half dates, half figs. The figs can be replaced with more dates or another dried fruit if you want to mix it up a bit.

I use refined coconut oil in this recipe because it doesn’t impart a coconuty flavour. If you like your biscuits coconuty then use virgin coconut oil instead.

Free from: soya

Gluten, wheat free: replace wheat flour with buckwheat flour or oats

Nut free: replace ground almonds with flour or oats

This is a vegan recipe

Date Biscuits

These kiddie friendly biscuits contain whole grain and no refined sugar.

Servings: 12 Biscuits
  • 1/2 cup oats
  • 1/4 cup buckwheat flour
  • 1/4 cup ground almonds
  • 1/2 cup plain white flour
  • 1/2 cup chopped dates
  • 1/2 cup chopped dried figs
  • 1/2 tsp mixed spice (optional)
  • 1 tbsp orange juice (optional)
  • 4 tsp refined coconut oil
  1. Blitz all the dry ingredients and dried fruit together in a food processor.

  2. Add the orange juice and blitz again.

  3. Add the coconut oil 1 tsp at a time. Blitz after each addition. When the mixture starts to form a dough it's ready to cook. You might not need all the fat, or you may need slightly more.

  4. To form biscuit shapes you have 3 options...

    1. Roll the dough into a sausage and wrap in cling film. Refrigerate until it is hard then cut slices.

    2. Roll out and cut shapes with a cookie cutter.

    3. Roll dough into small balls and flatten onto a lined baking tray.

  5. Bake on a lined tray at 170C for about 15 minutes, or until the edges start to turn golden.

  6. Cool on a cooling rack, then store in an airtight container.