Date surprises

Date surprises

By
From
Baking
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
150g butter, softened
220g firmly packed brown sugar
1 egg
1 teaspoon vanilla essence
250g plain flour
1/4 teaspoon salt
1/2 teaspoon bicarbonate of soda
375g pitted dates

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Using an electric mixer, cream the butter until soft. Gradually add the brown sugar and beat until light and fluffy. Add the egg and vanilla and beat well.
  3. Sift the flour with the salt and bicarbonate of soda, add to the creamed mixture and mix to make a dough. Chill the dough for about 30 minutes.
  4. Take small pieces of dough and mould them around the dates in cocoon shapes. Alternatively, roll out the dough and cut in 5 cm rounds, and wrap those around the dates. Bake on the prepared trays for 15–20 minutes.
  5. Transfer to wire racks to cool. Any remaining dough may be used to make plain biscuits.

Note

  • Dates may be eaten fresh or, more usually, dried. The best dried dates are soft and juicy and are packed whole in small boxes. The harder type of dried date is used in cooking, as here.
Tags:
baking
bakery
margaret
fulton
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