Sticky date and ginger cookies

Name: Sticky date and ginger cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 300 g/10½ oz/2¼ cups plain (all-purpose) flour; ½ tsp vanilla bean paste; 1 tbsp maple or golden (corn) syrup; 1 tbsp maple or golden (corn) syrup; 150 g/5½ oz/¾ cup soft light brown sugar; 175 g/6 oz/¾ cup butter; 75 g/3 oz stem ginger, finely chopped; 300 g/10½ oz/2¼ cups pitted dates, finely chopped; ½ tsp baking powder; ½ tsp grated nutmeg; ½ tsp flaked sea salt

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

There’s something about these cookies that’s deeply satisfying to eat. They’re thick and chunky with a crisp outer and soft chewy middle. The dates create the stickiness in them and if you can, do try to use the Medjool dates – they taste like toffee.

Ingredients

300 g/10½ oz/2¼ cups pitted dates, finely chopped
75

Cookies
Vegetarian

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4. Line two baking trays with baking parchment.

Put the dates, ginger, butter, sugar, syrup and vanilla in a saucepan. Place the pan over a low heat, stirring until the butter has melted, sugar dissolved and dates starting to soften.

Sift together the flour, baking powder, nutmeg and salt into a large bowl. Add the date mixture and stir