Name: Sticky date cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 150 gram dried pitted dates; 180 gram butter, at room temperature; 3/4 cup firmly packed brown sugar; 1 teaspoon vanilla essence; 1 egg yolk, at room temperature; 2 cup plain flour; 2 teaspoon ground ginger; 1 teaspoon bicarbonate of soda; 1 cup demerara sugar

Ingredients

150 gram dried pitted dates

180 gram butter, at room temperature

3/4 cup firmly packed brown sugar

1 teaspoon vanilla essence

1 egg yolk, at room temperature

2 cup plain flour

2 teaspoon ground ginger

1 teaspoon bicarbonate of soda

1 cup demerara sugar

Method

1.Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Place dates in a heatproof bowl; cover with boiling water. Stand for 5 minutes to soften. Drain.

2.Using an electric stick mixer, blend dates until smooth. Using an electric mixer, beat butter, brown sugar and essence in a bowl until light and creamy. Add egg yolk; beat to combine. Add pureed dates. Sift flour, ginger and bicarbonate of soda over creamed mixture. Beat until a dough forms.

3.Place demerara sugar in a bowl. Using damp hands, roll tablespoons of dough into balls. Roll balls in sugar. Place 5cm apart, on prepared trays, then gently press to flatten slightly. Bake for 15 minutes, swapping trays halfway through cooking, or until edges of cookies are firm. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Makes 36 Wrap dough in plastic food wrap; freeze for up to 3 months. Thaw in the fridge overnight. Cookies are soft when they come out of the oven but firm up on cooling.
Note

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