Summer here again and it’s the time to celebrate ratab season in GCC.
If you don’t know what’s ratab, it’s fresh date.
Beautiful ratab peals hanging from palm trees everywhere.
It’s really common to see a bowl of ratab next to dalah on a side table almost in every house for hospitality.
but we don’t have the courage to make desserts out of ratab, it’s too good to make something out of it.
It’s moist, chewy, delicate less sweeter.
Couldn’t think of something similar to this like cookies.
With dark chocolate to break the sweetness and some crunchy walnuts
I didn’t want to add milk chocolate cuz it would be too sweet.
Make sure to use a good quality of chocolate.
yields : 3 dozens.
1 cup (125g) plain flour
½ tsp baking powder
½ tsp salt
1 cup (90g) rolled oats (not instant)
125g soft butter
1/2 cup (110g) dark brown sugar or brown
1/2 cup (100g) caster sugar
1 tsp vanilla extract
1/2 cup (75g) ratab ( sliced)
1/2 cup (50g) walnuts , roughly chopped
3/4 cup (150g) dark chocolate chips or dark chocolate chopped (I used valrohna)
Preheat the oven to 180C/ 350°F/gas mark 4.
Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars in a mixer bowl and beat together until creamy then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the ratab, chopped walnuts and chocolate
Use an ice cream scoop and then place them on a lined baking sheet with parchment paper.
Bake for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.
note : you can scoop the dough and refrigerate it for to bake it the next day ( refrigerating the cookies is good for holding the shape and make it more chewier)
and freeze it up for 3 months..defrost in fridge overnight and bake it the next day.