Ingredients

  • Butter 225g
  • Brown sugar 200g
  • SpinneysFOOD Extra Fine Caster Sugar 150g
  • SpinneysFOOD Large Brown Eggs 2
  • Miso 2 tbsp
  • Vanilla extract 2 tsp
  • SpinneysFOOD All-Purpose Flour 300g
  • Rye flour 100g
  • SpinneysFOOD Fine Sea Salt ½ tsp
  • Bicarbonate of soda ¾ tsp
  • Baking powder ¾ tsp
  • Dark chocolate 300g
  • SpinneysFOOD Khodri Dates 200g

Nutrition (Per serving)

  • Calories 570
  • Fat 24.3g
  • Saturates 15.3g
  • Protein 7.9g
  • Carbs 82g
  • Sugars 52.6g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Hind Al Mulla's miso, dark chocolate and date cookies

Mediterranean 20 Mins Prep · 12 Mins Cook


  1. Whisk the butter, brown sugar and caster sugar together until light, fluffy and pale.
  2. Add the eggs one at a time then add the miso and vanilla extract. Mix everything together thoroughly.
  3. Sift the flours, salt, bicarbonate of soda and baking powder in a large bowl and add it slowly to the egg mixture.
  4. Chop the dark chocolate and dates into small pieces. Add to the cookie mixture and mix well.
  5. Measure out the cookie mixture into 50-60g balls, place the cookie dough balls in an airtight container and freeze until the next day.
  6. Remove the cookie dough balls from the freezer, allow them to thaw for 15 minutes. Meanwhile, preheat the oven to 170°C, gas mark 3½. Bake the cookies for 12 minutes.
  7. Remove from the oven and leave to cool.