Date & Chocolate Thins

Date & Chocolate Thins A

Dates have such a beautiful sweet, sticky flavour, something that is unique to them; they also add taste and texture to a bake in one hit. These cookies may seem ungenerously thin but they are in fact incredibly moreish!

Date & Chocolate Thins

Makes 30

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  • 50g pitted dates, finely chopped
  • ½ teaspoon bicarbonate of soda
  • 45g unsalted butter, softened
  • 85g dark brown soft sugar
  • 1 egg yolk (from a medium egg)
  • 20g golden syrup
  • 100g self-raising flour, sifted
  • 40g plain chocolate, melted and cooled slightly


Preheat the oven to 190°C (180°C fan)/375°F/gas mark 5 and line three baking trays with non-stick baking paper. Place the chopped dates in a small bowl with the bicarbonate of soda and stir in 2 tablespoons of boiling water. Leave to one side.

In a mixing bowl beat the butter and sugar together until even, using an electric hand-held mixer. Add the egg yolk and golden syrup and beat again until smooth. Tip in the flour, melted chocolate and soaked dates. Mix all the ingredients together with a wooden spoon until they form a dough and are evenly combined.

Transfer the mix to a piping bag and pipe ten small balls of dough 3cm across on each tray, spacing evenly. Bake each tray for 6-8 minutes until the thins have spread flat and are starting to colour. Allow to cool on the tray for 2-3 minutes before transferring to a wire rack to cool. Store in an air-tight container.


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