Makes: 12 – 15 biscuits Time: 20 mins + cooling Difficulty: Easy
With their great combination of flavours and firm, crunchy texture these are a bit special – a biscuit with attitude!
- 130g unsalted butter, cubed
- 100g caster sugar
- 1 tbsp golden syrup
- 230g plain flour
- 1 tsp ground ginger
- 1/2 tsp grated nutmeg (optional)
- 1/2 tsp baking powder Filling
- 110g stoned dates (* see note)
- 60g caster sugar
- 80ml water
- Pre-heat the oven to 190C/fan 170C/375F/Gas 5
- Lightly grease two baking sheets or use baking parchment.
- Put the cubed butter, sugar and golden syrup in a medium/large pan and melt together on a low heat. When melted, remove from heat.
- In a separate bowl, sift together the flour, ginger, nutmeg (if using) and baking powder. Stir these dry ingredients into the melted butter & sugar mixture. Form into a dough and knead minimally.
- Roll the dough into small balls and place on the baking sheets, well apart. Flatten them slightly with a knife or spatula. (I use the heel of my hand.)
- Bake until golden, about 12 – 15 minutes. Cool on the trays for a few minutes then remove to a wire rack to fully cool.
- Meanwhile, chop the dates into small pieces (I recommend using kitchen scissors)
- Put the dates in a pan with the sugar and water. Heat gently, stirring until the sugar is fully dissolved. Bring to the boil, then lower the heat and cook gently for about 15 minutes. You should have a thick, but spreadable, paste. Remove from the heat and let it cool.
- Use the date mixture to sandwich the biscuits together in pairs.
* Many recipes specify Medjool dates. These are certainly tastier than your average cooking date, but also more expensive. It’s your choice.