Preheat the oven to 180°C/350°F/Gas mark 4
Beat the cornflour with the almond essence, margarine, and sugars in mixing bowl. Sift together the flour, salt, and baking powder. Add to the creamed mixture and blend well. Stir in the oats, peaches, and dates.
Drop by rounded (not heaping) tablespoonful onto a nonstick cookie sheet. Bake for 15 minutes or until golden. Cool in the oven for two minutes, then lift onto a wire rack to cool completely.
