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Date and Ginger Cookies
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1-¾ cups plain flour
½ cup golden syrup
½ cup brown sugar
¾ tsp ground cinnamon
2 tsp ground ginger
½ tsp ground cloves
2 egg whites
1 tsp baking powder
80g dates, pitted and halved
Recipe: courtesy Regina O'Toole, Brisbane. |
Makes about 36 cookies. Each biscuit contains less than 0.1g of fat.
- Spray two baking sheets with vegetable oil spray. Preheat oven to 190°C.
- In a large bowl blend the flour, baking powder, cinnamon, ginger and cloves. Set aside.
- Beat the egg whites until almost stiff, then gradually add the brown sugar and keep beating until mixture is shiny and stiff.
- Stir the golden syrup into the flour mixture (this mix will still be crumbly).
- Stir half of the egg white mixture into flour mixture. Continue stirring and add the remaining egg white mixture. Mix well.
- Drop the batter by teaspoonsful onto the baking sheets. Place a halved date on top of each cookie.
- Bake for 1-12 minutes. Do not overcook—cookies will burn quickly.
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