Add dates to TMX bowl and chop 6 sec / speed 6, scrape down sides of the bowl. Add butter and rice malt syrup and mix 5 sec / speed 6. Add all remaining ingredients and mix 12 sec / speed 6, and then 50 seconds on the knead function.
Roll dough between two sheets of baking paper to about 4mm thick and place in the fridge for 30 minutes to chill. Cut out desired shapes with cutters and place onto a baking pan lined with baking paper. You can re-roll any off cuts to create more biscuits, you may like to chill for a few extra minutes if mixture becomes too soft to handle. Bake in 180°c oven for 8-12 minutes depending on size and shape of biscuits, until just beginning to brown. Store in an airtight container.