4 Date Cookies 200g date paste 180g unsalted butter 130g brown sugar 1 tspn vanilla 1 egg yolk 300g plain flour 1⁄2 tspns bicarbonate soda raw sugar • Preheat oven to 180 degrees Celsius. • If the date paste is firm, warm it in the microwave so that it is of a spreadable consistency. • In a bowl of an electric mixer fitted with a paddle attachment cream the butter, brown sugar and vanilla. • Add the egg yolk, cooled date paste, sifted flour and bicarbonate soda. Mix until combined but do not overdo it. • Roll small amounts into balls about the size of a walnut. • Roll the ball in raw sugar, then place on parch ment lined baking trays and flatten slightly with the palm of your hand. • Bake for 12 to 15 minutes and cool on the tray before serving. Date, Chocolate and Pecan Cake 500g dates, seeded and finely chopped 1 tspn bicarbonate soda 500ml boiling water 150g unsalted butter 210g caster sugar 1 egg, large 300g plain (all-purpose) flour 1tspn bicarbonate soda 1/2 tspn salt 150g chocolate chips 100g pecans, chopped • Preheat the oven to 175 degrees Celsius. • Put the chopped dates and first spoon of bicarbonate soda in a bowl. Stir in the boiling water and leave to cool completely. • Drain excess water before using. • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together. • Beat in the egg and combine completely. • Sift together the flour, salt and second spoon of bicarbonate soda. • Add the dry ingredients to the creamed butter mix alternately with the dates. • Pour the mixture into a greased round baking tin approximately eight inches in diameter. • Sprinkle the top with chocolate chips and pecan nuts. • Bake for 40 to 55 minutes. • Allow to cool completely before removing. www.womanthismonth.com 91 July 2013
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