Favourite Date Walnut Biscuits Food

DATE AND WALNUT COOKIES

Steps:

• Heat oven to 350 degrees. Line one or more baking sheets with parchment. Place flour in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
• Cream butter and brown sugar together by hand or in an electric mixer. Beat in eggs. The mixture will not be smooth. Dissolve the baking soda in 1 tablespoon hot water and stir it in. Stir in the dates and nuts. The batter will be heavy and not easy to mix. Work in the flour mixture, about a third at a time. If your electric mixer has a dough hook, use it for working in the flour.
• Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter. Space them about 1 1/2 inches apart; the cookies will not spread very much. (Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.) Allow to sit at room temperature 30 minutes to 1 hour before baking. Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
• Bake 15 to 20 minutes, until nicely browned. Let cool, then dust with sifted confectioners' sugar. If you plan to freeze some of the cookies, do not dust them with confectioners' sugar; wait until after they thaw.

FAVOURITE DATE & WALNUT BISCUITS

Steps:

• Cream butter and sugars. Add vanilla and egg.
• Sift in the flour and salt.
• Add the dates and walnuts, combine well.
• Roll into walnut sized balls and place on lined baking tray. Press down a little.
• Bake in moderate oven for 10 minutes or until lightly browned.
• Cool on wire rack then hide them from children and unexpected guests!

WALNUT ROSEMARY BISCUITS

Steps:

• Preheat oven to 450°F
• In food processor bowl, combine 2 cups flour, baking powder and salt. Blend briefly.
• Add chilled butter and process until mealy texture. Add remaining ingredients and blend just until moist.
• Turn dough onto lightly floured surface and knead until dough forms a ball. Do not over-knead or biscuits will become tough!
• Roll dough out to from a rectangle, 3/4 -inch thick. Cut rectangle into 12 pieces. (If making appetizer size biscuits, cut dough into 24 small rectangles.).
• Place biscuits 1 inch apart on baking sheet. Brush tops of biscuits with half and half cream.
• Bake 10 to 12 minutes or until golden brown on top. Serve warm. Enjoy!

DATE BISCUITS (COOKIES)

Steps:

• Pre-heat oven to 180.C and line 2 baking trays with non-stick baking paper.
• Combine first 4 ingredients.
• In a separate bowl, whisk egg and then add butter & honey.
• Add honey mixture to oat mixture and mix until well combined.
• Place heaped spoonfuls of the mixture on lined trays and flatten slightly.
• Bake for 12 mins or until light golden.

WALNUT STUFFED DATES

Steps:

• Slit dates on one side and stuff with walnuts.
• Close and set aside.
• In small saucepan, bring cream to boil over medium heat, stirring often.
• Stir in sugar until it melts.
• Stir in orange or rose blossom water and cocoa, reduce heat to medium-low and cook, stirring constantly, for 5 minutes.
• Remove from heat until misture is cool enough to touch.
• Spread coconut on plate.
• Dip dates in cocoa syrup and roll in coconut.
• Place on a plate or tray and refrigerate, covered, for several hours before serving.