Sticky Date Cookies

I wanted to make a new biscuit/cookie recipe so I asked the family for suggestions. My son wanted a sticky date pudding in a biscuit while my husband wanted a big cookie with dates & stuff in it & my daughter wanted anything. It was obvious to me that the new cookie was going to contain dates.

Ingredients 

Cookie

250 g Bakers' Magic Gluten free flour

100 g Buckwheat flakes*

1 tsp Baking powder

1/4 tsp Salt

75 g Golden syrup

100 g Brown sugar

1 Egg

250 g Butter (melted)

200 g Dates (chopped)

1/4 tsp Bicarb of soda

75 g Boiling water

 

 Buckwheat flakes (Big Oz brand) are available from Sunnybrook Health & Healing. They have an online store & ship products worldwide.

 

Caramel Icing

75 g Thickened cream

40 g Butter

10 g Glucose syrup

20 g Golden syrup

125 g Icing sugar

 

Method

Cookie

Line 2 trays with baking paper.

Chop the dates & put them into a microwaveable bowl. Add the boiling water stir to combine, stir in the bicarb & then microwave the mixture for ~30 secs. Stir in the golden syrup & set the mixture aside for ~10 mins.  

Mix together the dry ingredients in a mixing bowl.

Stir in the egg to the date mixture. 

Melt the butter & add it to the date mixture. 

Pour the date/butter mix into the dry mix & stir to combine.

Refrigerate the cookie dough for ~30 mins. 

While the dough is cooling preheat oven to 170 C.

Take ~50 g of the dough & roll it into a ball. Transfer the dough ball to a baking tray & squash it a little.

Bake at 170 C for approximately 15 mins.

Allow to cool before icing them (optional).

The mix will make approximately 20 cookies if ~50 g of dough per cookie is used. I only get 19 cookies because some of the dough gets eaten.

Caramel Icing

This icing was inspired by an icing my mother used to make for her honey biscuits - I loved it. There are a couple of different ways that you can make the icing; as a consequence the icing can be quite different. 

Essentially the icing is made in a saucepan on the stove. 

  • Bit of caramel icing on above left - this was used on the cookies. Add ingredients (except for the icing sugar) & boil until it starts to turn a caramel colour. Take off heat add icing sugar & mix until it is smooth. Put blobs on the cookies.
  • Extreme right & second on left. Add all ingredients to the saucepan. Stir over low heat until there are no lumps of icing sugar. Boil the mixture for ~5 minutes on medium low heat without stirring. Allow to cool for ~10 minutes before pouring a bit on the cookies.
  • Middle icing between the runny caramel. Follow the instructions as above for the runny caramel. After the caramel has cooled for ~10 mins stir the mixture very quickly with a spoon. The icing will thicken & the sugar will start to crystallise. While the mixture is still warm put a spoonful of the icing on each cookie.

I love the icing when it is the runny caramel (as do the kids) but as an icing for the cookie it is simply too sticky.  

Whichever one you choose - enjoy!