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Cover: Make your cake…and eat it

30Jul 12

Date and Raisin Biscuits

Date and Raisin BiscuitsThis delicious date and raisin biscuit recipe was given to me years ago by a neighbour who was a real baking aficionado, and they instantly became one of my favourite biscuits!  I remember her house (and mine, as I lived right next door) used to always smell of cakes and biscuits at the weekends, which always left me with my mouth watering and wondering if it would be too cheeky to go over and ask for a sample!  Luckily, I never had to, as she eventually came over and offered me some of these delicious biscuits, and many other treats over the course of the years that I lived next to her.

To keep with the date theme, you could try this curly asparagus salad with goat’s cheese and Medjool dates as a meal before these biscuits. After all, you will probably need some healthy food to offset the sugar in this recipe!

As with most biscuit recipes, it’s pretty hard to go wrong. Just make sure you mix everything well and remember that the longer you let the dough sit in the refrigerator, the better they’ll turn out.  Enjoy!

 

Date and Raisin Biscuits
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 100g seedless raisins
  • 150g chopped dates
  • 1tsp baking soda
  • 200g butter
  • 200g granulated sugar
  • 200g brown sugar
  • 3 eggs
  • 375g plus 3tsp flour
  • ½tsp salt
  • 1tsp baking powder
  • ½tsp ground nutmeg
  • 1tsp ground cinnamon
  • 1tsp vanilla extract
Instructions
  1. Preheat the oven to 180ºC.
  2. Grease a baking sheet and set aside.
  3. Place the dates and raisins in a saucepan and cover them with 250ml of water.
  4. Bring to the boil and cook for 5 minutes. Most of the water will boil off or be absorbed by the raisins. What little water is left should not be drained but kept as part of the raisin and date mix. This will help the consistency of the batter later.
  5. Stir in the baking soda and let cool.
  6. In a mixing bowl, cream together the butter, granulated sugar and brown sugar.
  7. Beat the eggs well, and then beat them into the butter and sugar mixture.
  8. Sift together the flour, baking powder, salt and spices.
  9. Blend the flour mixture into the butter and sugar mixture.
  10. Mix in the vanilla extract.
  11. Add the cooled raisins and dates to the batter and mix well.
  12. Cover the batter with clingfilm and refrigerate for at least 30 minutes.
  13. Drop tablespoonfuls of the batter onto the greased baking sheet, leaving about 3 to 4 cm between each biscuit.
  14. Bake for around 15 minutes in the preheated oven, or until the edges turn golden.

 

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2 comments

  1. This sounds like a sweet breakfast option…

    Reply
  2. I bet a bit of oatmeal would make a nice addition to this biscuit.

    Reply

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