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Date and Ginger Cookies

date & ginger cookies


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.

  1. Spray two baking sheets with vegetable oil spray. Preheat oven to 190°C.



  2. In a large bowl blend the flour, baking powder, cinnamon, ginger and cloves. Set aside.



  3. Beat the egg whites until almost stiff, then gradually add the brown sugar and keep beating until mixture is shiny and stiff.



  4. Stir the golden syrup into the flour mixture (this mix will still be crumbly).



  5. Stir half of the egg white mixture into flour mixture. Continue stirring and add the remaining egg white mixture. Mix well.



  6. Drop the batter by teaspoonsful onto the baking sheets. Place a halved date on top of each cookie.



  7. Bake for 1-12 minutes. Do not overcook—cookies will burn quickly.
  

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