Makes 18
If you like Sticky Date Pudding, you’re going to love these Sticky Date Cookies!
I first fell in love with sticky date when I was backpacking around Australia. My travels took me to the Warrambungles (best place name ever!) where we stayed in a holiday park. Apart from the amazing scenery and bushwalking, the highlight was the food, all home cooked by the hostess with the mostest, Liz. I’ll never forget the night she served Sticky Date Pudding for dessert, it was love at first bite.
Ever since then, I’ve been all over anything that’s sticky date. In the years that have followed, not only have I made the pudding numerous times, I’ve also made a Sticky Date Slice, a Sticky Date Cheesecake and now these cookies.
If you’re like me and are obsessed with all things sticky date, you’re going to love these cookies. They literally are sticky date in cookie form; so soft, chewy and utterly delicious. They look almost snow kissed when dusted with icing sugar and would make great christmas gifts, especially as they store so well. Get your Christmas on – because sticky date is always great. True story!
Ingredients
140g dates, dried
2 tablespoons golden syrup
2 tablespoons water
1/4 teaspoon bicarbonate of soda
finely grated rind of a small orange (optional)
255g plain flour
165g caster sugar (or raw sugar if using Thermomix)
100g butter, roughly chopped
1 egg
40g icing sugar
How to – Traditional
- Preheat oven to 180C /160C fan-forced. Line two baking trays with baking paper.
- In a small saucepan, bring dates, syrup and water to the boil. Remove from the heat and add bicarb and orange rind and stand for 5 minutes.
- Put the mixture in a food processor and process until almost smooth. Allow to cool.
- Add the flour, butter, caster sugar and egg to the processor and blitz again until all the ingredients come together. Cover and place in the fridge for about 30 minutes.
- Using slightly wet hands, roll heaped tablespoons of mixture into balls and place them about 3cm apart on the oven trays. Using a spoon slightly flatten the cookie balls.
- Bake for about 15 minutes and cool on trays.
- Toss the cookies in icing sugar and serve!
How to – Thermomix
- Preheat oven to 180C /160C fan-forced. Line two baking trays with baking paper.
- If using raw sugar, weigh into the bowl and mill for 5 seconds on speed 9. Set aside.
- Put the dates in TM bowl and chop for 3 seconds on speed 5.
- Add the syrup and water and heat for 5 minutes at 100c on reverse speed 1.
- Add the bicarb and orange rind to TM bowl and mix for 3 seconds on reverse speed 3. Allow to stand for 5 minutes.
- Mix for 20 seconds on speed 5 and allow to cool.
- Add flour, caster sugar, butter and egg and mix for 20 seconds on speed 5. Remove mixture from TM bowl, cover and place in the fridge for 30 minutes .
- Using slightly wet hands, roll heaped tablespoons of mixture into balls and place them about 3cm apart on the oven trays. Using a spoon slightly flatten the cookie balls.
- Bake for about 15 minutes and cool on trays.
- Toss the cookies in icing sugar and serve!
Other info
Prep and cooking time: 30 minutes (plus 30 minutes refrigeration time)
TIP! Store the cookies in an airtight container for up to four weeks.
