Tamal Ray’s recipe for apricot and date cookies

Dates, apricots, and almonds lend a wonderful Middle-Eastern sense to these chewy cookies. Although I grew up ingesting crumbles and chocolate chip cookies when baking for myself nowadays, it’s always the flavors of the Middle East I go back to again and again. The abundance of different flavors can be almost overwhelming: aromatic citrus, orange blossom, and rose waters alongside earthy pistachios and a bounty of fruit, from dates to barberries.

Date and apricot cookies

These cookies aren’t actually a traditional recipe – extra my homage to all the one’s flavors I love.

Prep 15 min
Cook 10 min
Makes 12

cookies

240g date syrup
100g unsalted butter, plus more for greasing
Zest of one orange
120g ground almonds
150g plain flour
1 tsp baking powder
10 dried apricots, chopped
four dried Medjool dates, chopped

Heat the oven to 180C (160C fan)/gasoline 4, then line a huge baking tray with parchment greased with a touch of butter. In a huge saucepan, soften the date syrup and butter. Remove from the heat, stir inside the orange zest and depart to cool. Mix the almonds, flour, and baking powder in a bowl and add to the saucepan. Mix again until a dough forms, then stir in the dried fruit. r. Divide the dough into 12 balls and flatten every one barely into a thick disc. Arrange the biscuits on the baking tray, leaving room for them to make bigger. Bake for 10 mins, until set.

Kim James

Passionate student. Thinker. Incurable web geek. Beer evangelist. Proud organizer. Music scholar. Friendly reader. Tv specialist. Gifted in selling Slinkies in Deltona, FL. Uniquely-equipped for promoting UFOs in the aftermarket. Spent several months getting my feet wet with rocking horses in Africa. Once had a dream of supervising the production of soap scum for the government. What gets me going now is supervising the production of junk bonds in Phoenix, AZ. In 2009 I was donating tinker toys in the financial sector.

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