These are one of my go-to recipes. I go-to them when I want something quick, I got-to them when I want something easy, and I go-to them when I want something delicious!
Again, I can't lay claim to this recipe, actually I think it's an old Woman's Weekly one, but no matter it's origins, it's fantastic.
Sometimes gluten free flour can taste a bit stronger than wheat flour, but in these biscuits the different flavour compliments the date and orange really well, and it's a plus not a minus.
When I take on catering jobs and there are dietary requirements, I usually make everything gluten/dairy/whatever free as it makes things easier to organise and there's less chance of cross contamination. If the numbers are really large though with just a couple of exemptions, I have a stash of doughs in the freezer that I can pull out and make fantastic free-froms at the drop of a hat. This dough freezes really well uncooked. With a firmer dough I pre portion so I can just take what I need, but this one is quite batter-ry and it can be frozen in small lots in zippy bags. Let it defrost completely before portioning and cooking.
The dough can be made completely in the food processor which is great to save on washing up. Don't forget to let the date mix cool properly though, or the mix will turn out like cake batter. If this happens, don't panic, let it cool down and then drop spoons of mix on the trays to bake.
The mix produces a soft cakey biscuit that is perfect for a quick dunking in tea or coffee. They are very sweet, and definitely NOT low GI- but I won't tell if you don't.
Date Biscuits
2 cups of dried dates
2/3 cup of golden syrup
2/3 cup of water
1/2 tsp bicarb. soda
2 tsp grated orange rind
500g plain gluten free flour
1 1/2 cups castor sugar
200g dairy free margarine
2 eggs
Put dates, water and syrup in saucepan and bring to a boil. Add the bicarb soda and orange rind, stir and let cool.
Put into bowl of food processor and pulse until fairly smooth.
Add in the rest of the ingredients and pulse until it's a nice smooth batter.
I like to let the batter rest for about 1/2 an hour as I find it firms up a bit in this time.
Place tablespoons of mixture on baking paper lined trays, allowing plenty of room for spreading.
Bake at 180* for 15-20 minutes. Let them cool on the trays until firm enough to place on cooling racks.
Brew a nice cup of tea or coffee, and prepare to dunk away!
So Readers, what is your favourite go-to recipe?
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