Instructions

1. Put the chopped dates, syrup and water in a pan, bring to the boil then remove from the stove. Let it cool for 5 minutes, then stir in the baking soda and orange zest.
2. Transfer the mixture to a food processor and blend until smooth, then add the flour, sugar, butter, eggs and pulse for a few minutes. It’s done, when the dough is firmly sticks together.
3. Wrap the dough with clingfilm and rest in the refrigerator for 30 minutes.
4. Preheat oven to 180°C.
5. Line a baking sheet with parchment paper and take the dough out of the refrigerator.
6. Using a spoon, drop dollops of the dough onto the baking sheet, at least 3 cm apart, then lightly press the tops.
7. Bake the cookies for about 15 minutes until light brown, then transfer them to a cooling rack.
8. When cool, dust them with icing sugar.
9. Store them in an airtight box or jar.