Finely chop the dates with the egg in a food processor. It will also make the egg creamy. Now add the flour, the lemon zest and the cold butter, cut into small pieces, and knead until a lump forms. (I also use the knife with which I chopped the dates.)
Put the dough in a freezer bag, flatten it (approx. 3 cm) and let it rest in the refrigerator. Flattening the dough cools faster and more evenly.
Preheat the oven to 160 ° C on the top and bottom and line two baking trays with baking paper.
Now roll out the dough about 1 cm thick (if you want, you can of course roll out the biscuits thinner, then they will be crispy) and shape. Place the raw biscuits on the baking paper and bake for 10 minutes. After 10 minutes the biscuits are still a bit raw in the core, but they still pull a little when they cool down. This will make the cookies nice and soft.
If you want, you can refine the biscuits with a pinch of ginger powder.
The cookies are also very tasty in the form of sticks, with a dip of Greek yoghurt with honey (honey is not suitable for babies) or fruit puree.
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