date biscuit slice

7th March 2010

My dear friend Anna turned 50 recently and I was asked to do two things for her celebration.  One, to organise all the flowers for her party and two, to make these delicious biscuits.  So, I spent the morning picking rosemary and lavender to fill many vases. My hands were left scented with the wonderful intoxicating scent of lavender and rosemary. Lavender would have to be my most favourite flower.  Which reminds me, I need to plant more of it in the garden.

date biscuit slice

These are a crumbly, delicate biscuit to handle. The recipe came from my mother, and it was one of my favourite biscuits growing up. The original recipe had a lot of sugar in the base which I omitted and I substituted the white flour with whole-wheat. I find the dates give it enough sweetness and the icing sugar top is sweet enough in itself.  Almost too sweet, but if you need a little sweet craving satisfaction than these will do the job nicely. I also added the walnuts which give it a nutty depth. It is crumbly and prone to breaking when cutting, so after icing, place the tray in the freezer for 15 minutes for the icing to solidify, then use a very sharp hot knife, which can be plunged into boiling water every so often during the cutting process. 

ingredients 

100g unsalted butter

2 Tbsp molasses

1 cup/120g whole wheat/spelt flour

1 cup/80g dried shredded coconut

1 cup pitted dates, chopped in small pieces

¼ cup finely chopped walnuts/almonds

1 tsp baking soda

1 Tbsp cocoa powder

2 Tbsp water

for the icing

150g sugar powder/icing sugar

2 Tbsp cocoa powder

extra desiccated coconut for sprinkling on top

preparation 

1.  Preheat the oven to 180C/350F.  Grease a rectangular 21cm x 29cm tray.

2.  Melt the butter and molasses over medium heat – set aside.

3.  In a medium bowl, combine the flour, coconut, dates, walnuts, baking soda and cocoa powder – mix well, then pour in the melted butter, water and molasses mixture, combining well.

4.  Spread evenly with the back of a spoon into the tray and bake for 15 – 20 minutes. Remove and allow to cool.

5.  To make the icing, mix the icing sugar and cocoa powder together with just a few teaspoons of water at a time.  You do not want the icing to be too watery but not too thick that it will not spread. Spread the icing over the biscuit base, sprinkle with coconut, then cut into squares.

Goodness shared by Stacey

Print Friendly, PDF & Email

0 comments

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie