Last week I went for a walk and coffee with T, and was tempted by the ‘Sticky Date and Ginger’ cookies on sale at the cafe, so bought one. So yum! Now I want to be able to make my own. Did a Google search and found a recipe I could work with. Only, I found it was almost exactly the same as my Anzac biscuit recipe, without bi-carb (baking) soda, and with dates and ginger added.
I only realised this when they were already mixed, or I would have added the bi-carb. As a result, they didn’t colour as I would have liked. But with a bit of glace ginger chopped and thrown in, the flavour’s sensational! My own adaption below:
Date and Ginger Oat Cookies
Ingredients
1 cup plain flour
1 cup oatmeal
1 cup coconut
3/4 cup sugar
1 cup dates, chopped
100g glace ginger, chopped (optional)
1 teaspoon ground ginger
125 g butter
2 tablespoons golden syrup
½ teaspoon bi-carb soda, dissolved in
2 tablespoons waterMethod
Sift flour into bowl, stir in oats, coconut, sugar, dates and ginger.Combine butter and golden syrup in pan, stir over low heat until butter is melted, then add bi-carb mixed with water.
1 cup plain flour
1 cup oatmeal
1 cup coconut
3/4 cup sugar
1 cup dates, chopped
100g glace ginger, chopped (optional)
1 teaspoon ground ginger
125 g butter
2 tablespoons golden syrup
½ teaspoon bi-carb soda, dissolved in
2 tablespoons waterMethod
Sift flour into bowl, stir in oats, coconut, sugar, dates and ginger.Combine butter and golden syrup in pan, stir over low heat until butter is melted, then add bi-carb mixed with water.
Stir butter mixture into flour mixture.
Roll into balls (1 tablespoon), place on prepared cookie trays, flattening slightly, allow room for spreading between each cookie. Bake in moderately slow oven for about 20 minutes or until lightly browned, cool on trays.