Date & Gingerbread Biscuits
These traditional gingerbread biscuits are for celebrations and the occasional treat. They contain both sugar and syrup in small quantities, but the sweetness and toffee-like flavour is also helped along by the addition of finely chopped dates. These biscuits were made for Father’s Day, but any cheery shapes will be a fun and tasty treat.
- 140 g Plain flour (plus extra for dusting)
- 40 g Unsalted butter (softened)
- 1 egg yolk
- 40 g Light muscovado sugar
- 40 g Dates (very finely chopped)
- 1 tbsp golden syrup
- 1 tsp ground ginger
Cream together the sugar and butter until light in colour and smooth.
Add both the egg and golden syrup and combine until well mixed.
Very finely chop dates in a food processor or by hand, until a very fine, almost ‘paste’-like consistency. Add to mixture and combine.
Sieve in the flour and ginger and mix to form a firm dough, kneeding gently until smooth and even. Wrap in clingfilm and chill for 30-60 minutes to firm up.
Preheat oven to 180°c (350°f). Roll out dough to 4mm and use small pastry cutters to cut your chosen shapes. Place onto a lined baking sheet and bake for 15-18 minutes or until slightly darker in colour. Place on a cooling rack until completely cooled.