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.
