Dark chocolate, date and almond biscuits with rye

This recipe has been adapted from an Annabel Crabb biscuit recipe, a favourite of Jenny’s. The original calls for dried apricots, macadamias and no cocoa. The biscuit barrel is always full of these at Woodstock.


  • 290g wholegrain rye flour
  • 25g natural cocoa
  • 3 tsps baking powder
  • 175g unsalted butter
  • 200g brown sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 125g dates, chopped
  • 120g almonds, chopped
  • 60g dark chocolate, chopped


  1. Melt the butter and brown sugar together in a small saucepan and put aside to cool.
  2. Combine flour, cocoa and baking powder in a large bowl. Stir in the butter and brown sugar mixture. Add the beaten eggs, vanilla, dates, almonds and chocolate.
  3. Cover and rest the dough for at least 10 minutes. Preheat the oven to 180c.
  4. Line two trays with baking paper, scoop out the mixture into 3cm balls and press them down with a fork. Bake for about 10-12 minutes. Enjoy!