Preparation

1. Place the walnuts in a sauté pan and drizzle the honey over and cook them over a medium heat until caramelized. Then set aside to cool.

2. Stir the butter, dates, salt and cinnamon in a bowl using a wooden spoon until well combined.

3. Sift together the flours in a separate bowl then add them to the date mixture and mix to form a dough.

4. Incorporate the caramelized walnuts.

5. Transfer the dough onto your work surface and shape it into a 5 cm diameter log. Wrap it with cling film and chill for at least 4 hours.

6. Preheat the oven to 160°C and line a baking sheet with parchment paper.

7. Cut the cookie dough into 4 mm slices and place them onto the baking sheet and bake the cookies for 16-18 minutes then transfer them onto a cooling rack.

8. Store in an airtight container to keep fresh for 2 weeks.

   Tip: The buckwheat flour will give a nice crumbly texture to the cookies and the spelt flour makes them low in gluten.