Make the dough. Combine the flours, salt, canola oil and water in a bowl and mix until the dough comes together into a ball. Wrap in cling film and leave to rest in the refrigerator for 1 hour.
Blend the dried fruit into a paste in the food mill (it's easiest if you add a little water). For those of you with a little more willpower, you could try finely chopping the dried fruit with a knife, but you'll probably get tired.
Split the dough into 3 equal portions and spread 1/3 of the paste over each. Preheat the oven to 180℃.
Roll the dough up, while keeping the edges tidy, into a tight roll.
Slice the roll at 3-4 cm intervals. Re-adjust the shape of the cookies with your hands and line up on a baking tray. Repeat Steps 4-5 with the remaining dough.
Bake the cookies at 180℃ for 20-30 minutes. You may need to adjust the cooking time depending on the cookies' size. If you turn the cookies over once during baking, they should cook through evenly.
Story Behind this Recipe
I tried to imitate the delicious cookies I found in a famous bakery with naturally-leavened bread. They should taste quite similar.
If you don't have any dates or cranberries, you can use raisins. The cookies in the photos are quite large, they should actually be a little thinner. If they're too fat they'll take longer to bake and become too big to call 'bite-sized'. You can eat these cookies for breakfast. They're most delicious when just baked or up to a day afterwards.