I love traditional honey cookies (Duvshaniyot) – even since my childhood it’s been my top favorite cookies, up until today. These are the cookies that I keep making dozens of time in this time of the year, and bring them as a small present to anyone I meet.
This year I decided to make them a bit different and use date syrup instead of honey and whole wheat instead of all-purpose flour. They turned out golden, rustic, soft and melt in your mouth – simply irresistible cookies that are perfect for upcoming Rosh Hashanah.
These date syrup cookies are coated with sugar powder that gets beautiful crinkles after baking, which makes the cookies so pretty. This is just the kind of cookie that is just the right thing to snack on with your afternoon cup of coffee.
Date Syrup Crinkle Cookies
For the cookies:
- 60 grams (4 tbsp.) natural date syrup (silan)
- 60 grams (1/4 cup) dark brown sugar
- 45 ml. (3 tbsp.) vegetable oil
- ¼ tsp ground cinnamon
- Pinch of salt
- 1 egg
- 140 grams (1 cup) whole wheat flour
- 50 grams (1/2 cup) almond meal
- ½ tsp. baking powder
- ½ tsp. baking soda
- 60 grams (1/2 cup) sugar powder
In a large mixer bowl with paddle attachment place date syrup, sugar, oil, cinnamon, salt and egg in a and whisk until combined.
Add flour, almond meal, baking powder and baking soda and mix until soft dough is obtained.
Cool the dough for about an hour in the refrigerator for stabilization.
Preheat the oven to 170c degrees and arrange baking paper on baking trays.
Roll small balls of dough and dip in powdered sugar for coating.
Arrange the cookies in intervals on the baking trays and bake for 10-14 minutes or until the cookies crinkle and set.
Cool completely at room temperature and serve.
- Keep the cookies in a sealed box for up to a week at room temperature.
- You can freeze the cookies for up to a month in a sealed container.
- You can prepare the dough a day in advance and keep it in the refrigerator.
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