Sticky date cookies
Jan 30, 2013 1:00pm- 15 mins preparation
- 15 mins cooking
- Makes 36 Item
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Ingredients
Sticky date cookies
- 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
Sticky date cookies
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1Preheat 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.
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2Using 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.
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3Place 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.
Notes
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.
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