Brownie Date Cook­ies

Recipes+ - - Contents -

MAKES 30 PREP 20 min­utes + 15 min­utes to chill + cool­ing COOK 15 min­utes

TOP TIP Dates are a great nat­u­ral sweet­ener. Blend them into smooth­ies, or sprin­kle chopped dates over por­ridge.

200g dairy-free dark cho­co­late, chopped,

plus 100g ex­tra

125g dairy-free mar­garine

¼ cup firmly packed brown sugar

2 eggs, lightly whisked

1¼ cups gluten-free plain flour

1 tea­spoon bak­ing pow­der

1 cup dried pit­ted dates, finely chopped Co­coa pow­der, to dust

Com­bine cho­co­late, mar­garine and sugar in a saucepan; cook and stir over low heat for 5 min­utes or un­til melted and smooth. Cool slightly.

Stir egg, flour and bak­ing pow­der into cho­co­late mix­ture un­til just com­bined. Stir in dates. Chill for 15 min­utes.

Pre­heat oven to 180ºC/160ºC fan-forced. Line 2 oven trays with bak­ing pa­per.

Roll level ta­ble­spoons of mix­ture into balls; place on pre­pared trays about 3cm apart. Flat­ten tops slightly. Bake for 10 min­utes or un­til just firm to touch. Re­move from oven. Cool com­pletely on trays (bis­cuits will firm). Serve dusted with co­coa pow­der.

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