I started off my new year baking with more of a puff than a bang. These cookies aren’t the most exciting but they have a nice sweet and spicy flavour somewhat reminiscent of Christmastime. The original recipe says to roll them in sesame seeds, but I’m not too keen on those. Seeing as I’d originally planned to make my favourite date and ginger flapjacks I rolled them in oats as a compromise.
- 125g unsalted butter
- 50g brown sugar
- 50g treacle
- 1 egg yolk
- 175g plain flour
- ¼ tsp bicarbonate of soda
- ¾ tsp baking powder
- 2 tsp ground ginger
- 2 tsp ground mixed spice
- 175g chopped stoned dates
- 100g, give or take, of oats
- I had no plain flour so used wholemeal which I think worked well with the dates, I probably wouldn’t use it with a more tart fruit like cranberries.
- I used 1 tsp cinnamon, ½ tsp nutmeg and ¼ tsp each of cloves and mace. You can easily hange up the spices to suit whatever fruit you choose.
- I used oats but you could again, you could roll them in whatever you fancy – seeds, nuts, anything.
Make sure the butter is soft then cream it together with the brown sugar and treacle
Add the egg yolk and continue to beat until the mix becomes fluffy
Spoon in the dry ingredients and stir until smooth
Finally add the dates and beat to combine
Chill in the fridge for 30 minutes (it will keep for up to a week in the fridge)
Preheat the oven to 180C /160C fan
Shape the mixture into walnut sized balls and place them on a plate
On another plate spread your oats out
You should have enough to make 15 – 18 cookies
Place the cookies on a baking sheet and bake for 15 – 20 minutes, until the oats turn a golden brown.
Allow to cool and enjoy with a cup of tea or coffee!