We put these cookies to the test. Lunchbox sturdy? Check. Best friends with vanilla ice-cream (hello sandwich!)? Check. Love a cookie that can go from teatime to dessertime. Pudding should be jealous. These cookies offer up the gooey richness of dates combined with the chewy caramelness of brown sugar.
- 125 g butter, roughly chopped
- 100 g pitted dates, chopped
- 125 ml (½ cup) water
- 185 g (1 cup lightly packed) brown sugar
- 150 g (1 cup) self-raising flour
- 225 g (1½ cups) plain flour
- ½ tsp ground cinnamon
- 1 egg, beaten
- 1 tsp vanilla essence
- 250 g store-bought dulce de leche (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 160°C.
Place butter, dates, water and brown sugar into a medium saucepan. Stir over medium heat until butter melts. Remove from heat and allow to cool.
Sift flours and cinnamon into a medium mixing bowl. Stir in date mixture, egg and vanilla essence. Mix until well combined.
Place tablespoonfuls onto baking paper-lined trays, allowing room for spreading.
Bake in oven for 20 minutes or until golden. Allow cookies to cool on trays.
Enjoy cookies with a dollop of dulce de leche.
Photography, styling and food preparation by China Squirrel.
This recipe is from Cookie Scout, our weekend cookie project. Bake with us.