Date, Walnut and Lemon Cookies

Date, Walnut and Lemon Cookies

Enjoy these cookies from Anthony Worrall Thompson's cookbook The Sweet Life.

Serves 14

Points per serving: 4½ (original points)

175 g butter, lightly salted, cut into cubes, plus extra for greasing

150 g Dates, without stone

75 g walnut halves

1 level tbsp honey, clear, or golden syrup

1 lemon, finely grated zest of

100 g Quaker Scotts Piper Oatmeal, fine, (use any brand, plus extra for dusting)

25 g self raising flour

3 tbsp Tate & Lyle Splenda low Calorie Sweetener Granular

1 tsp vanilla essence

1 medium egg, beaten

Preheat the oven to Gas Mark 7/220°C/425°F. Grease a large baking sheet. Whizz the dates in a food processor until chopped into small pieces. Add the walnuts and blend again until chopped.

Melt the butter in a medium saucepan with the honey or syrup and lemon zest. Tip in the dates and walnuts, oatmeal, flour, sweetener and vanilla and stir until mixed. Add the egg and beat to a thick paste.

Take spoonfuls of the mixture and shape into balls. Flatten onto the baking sheet, spacing them slightly apart. Sprinkle with extra oatmeal and bake for 10 minutes or until golden brown around the edges. Transfer to a wire rack to cool.