Ingredients

Method

1. 1
   Preheat

   Heat your oven to 180°C / 160°C fan / 350°F and line a baking sheet with parchment paper.

2. 2
   Make the filling

   Place the dates and water in a small saucepan over low-medium heat. Mash with the back of a wooden spoon, adding splashes of extra water as needed, until you have a smooth, thick, spreadable paste. Stir in the cinnamon, cardamom, and salt. Set aside to cool slightly.

3. 3
   Mix the dough

   In a large bowl, combine the ground almonds, flour, salt, and spices. Pour in the melted coconut oil and milk and stir until a soft dough forms. If it feels too sticky, refrigerate for 20–30 minutes.

4. 4
   Roll and fill

   Divide the dough in two. Working with one portion at a time, roll out between two sheets of baking paper into a rectangle (approx. 28cm x 18cm). Spread half the date filling evenly over the surface, leaving a small border around the edges.

5. 5
   Roll into a log & freeze

   Using the parchment to guide you, roll the dough from one long edge into a tight log. Repeat with the second portion. Freeze both logs for 30 minutes — this makes slicing much cleaner.

6. 6
   Slice & top

   Using a sharp knife, cut each log into rounds approximately 1.5cm thick. Arrange on the baking sheet and scatter sesame seeds generously over the tops.

7. 7
   Bake

   Bake for around 20 minutes, or until the tops are golden and the edges are just set. They will firm up as they cool — don't worry if they feel soft straight from the oven.

8. 8
   Cool & enjoy

   Leave the cookies to cool completely on the tray before moving — they're delicate while warm. Transfer to an airtight container once cooled.