Ingredients:

  • 1 cup Medjool Dates (Pitted)
  • 1/2 cup Boiling Water
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Vanilla Extract
  • 1 cup Unsalted Butter (softened)
  • 3/4 cup Light Brown Sugar (packed)
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Fine Sea Salt
  • 1/4 cup Unsalted Butter (for sauce)
  • 1/2 cup Light Brown Sugar (packed, for sauce)
  • 1/4 cup Heavy Cream
  • Pinch of Sea Salt Flakes (for finishing)

Instructions:

  1. Prepare the Date Filling: Soak pitted dates with boiling water and baking soda. Let stand for 10 minutes. Puree until smooth, then stir in vanilla extract. Set aside to cool slightly.
  2. Cream Butter and Sugar: In a mixer, cream the softened butter and brown sugar until the mixture is light and fluffy.
  3. Combine Dry Ingredients: Whisk flour, cinnamon, and salt separately. Gradually add dry ingredients to the wet mixture until just combined; avoid overmixing.
  4. Form and Chill Dough: Roll the dough into walnut-sized balls (about 1 tablespoon each). Place on a parchment-lined baking sheet and chill for 15 minutes.
  5. Create the Thumbprints: Remove dough from the fridge. Use the back of a lightly floured 1/2 teaspoon measure or your thumb to press a deep indentation into the centre of each dough ball.
  6. Fill the Indentations: Spoon about 1/2 teaspoon of the cooled date filling into each well, ensuring it sits securely within the indentation.
  7. Bake: Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden. Allow cookies to cool completely on the tray.
  8. Make the Toffee Sauce: Melt butter and brown sugar gently in a small saucepan. Once dissolved, whisk in the heavy cream. Bring to a gentle simmer, stirring constantly, for 2–3 minutes until slightly thickened. Remove from heat.
  9. Drizzle and Serve: Once the cookies are cool, drizzle generously with the warm toffee sauce and sprinkle with finishing sea salt flakes.