Gingerbread cookies (digestive type)

Pit the 10 dates and put them in hot water to soften for about 10 minutes. Remove some of the water and blend with the blender to create the date syrup, if it is too thick you can add more water.

In a bowl add wet ingredients: the egg, olive oil and date syrup, beat with a whisk attachment.

In another bowl put the whole wheat flour, the yeast, grate an orange or a tangerine, a pinch of salt, a teaspoon of cinnamon, a teaspoon of ground ginger or grated if fresh, half a teaspoon of nutmeg. Optional add half a teaspoon of turmeric and half a teaspoon of cloves to spice up the cookies.

Mix the wet and dry ingredients with your hands. Form a ball and wrap in plastic wrap tightly. Let stand for 30 minutes in the refrigerator

Preheat oven to 180 degrees

Divide the dough in two, spread on two different trays. When the dough is thin, shape the cookies (e.g., with a glass upside down).

Bake for 10-12 minutes at 180 degrees, keeping an eye on them. If you want them a little crispier you can turn the cookies over and leave them for 2 more minutes. Be careful, they burn quickly

Enjoy!