26 Jun Date Syrup, Sesame Oil and Dark Chocolate Biscuits

Makes ±24

INGREDIENTS

• 120g Muscovado sugar (plus extra for dusting)
• 80ml toasted sesame oil
• 1 large, free-range egg
• 240g self-raising flour
• 3 TBSP almond milk
• pinch of salt
• 85g Silan Natural Date Syrup
• 100g good quality dark chocolate, chopped roughly
• 2TBSP white sesame seeds (plus extra for sprinkling)

METHOD

1. Heat oven to 180̊C.
2. Whisk Muscovado sugar and sesame oil until lighter in colour and air-rated (±8mins at high speed on a stand-up mixer).
3. Crack the egg into the mixture and mix well. It will turn a creamy colour.
4. Sift the flour and salt and combine with the wet ingredients. Add the Silan Natural Date Syrup and sesame seeds.
5. Fold through the chocolate.
6. Line a baking tray and, using a 1tsp measuring spoon, dole out the batter onto the baking sheet. Leave 3cm between dollops. Sprinkle with Muscovado sugar and sesame seeds.
7. Bake for 10 minutes.