I recall my first Ramadan after being married, Eid was approaching and I wanted to go full out. I called my mum in a panic and she gave me all the recipes she had, one of which was this date biscuit. I have been making it ever since, for Eid, for Ramadan or just for no reason at all. They’re a great little one to have around the house and since they’re gluten free and I skip the sugar in the original recipe, they’re pretty healthy too.
125g softened butter
1 tsp vanilla essence
2 tblsp syrup* (I usually use agave, but honey is good too)
2 cups chopped dates
1 cup chopped nuts (I use a combination of pecan and walnut)
2 cups coconut + 1/2 cup extra
Pre-heat oven to 180c. Beat butter till creamy, add in egg, vanilla and syrup, beat till combined, at this stage the butter mixture may look curdled, but don’t worry it’s suppose to. Add in dates, nuts and 2 cups coconut and mix again. Roll in balls and coat in remaining coconut. Lay on baking paper and bake for 10 minutes or until lightly golden.
*I sometimes do skip the syrup as the medjool dates I use are sweet and juicy enough, but I do think it needs that little extra sweetness to give it some pop, so stick with the syrup.
If you’re wondering why these biscuits look familiar, they’re from my last post Eid Dessert Table (pictured below). And now you all have the recipe too.
This Date Biscuit recipe is great if you have extra dates lying around approaching Eid, or if you just want to make a yummy datey treat for Eid, give these a go.
Ramadhaan has dawned upon us once again. Dates are out in full force, from fruit shops, to grocery stores and even the local supermarket chain. Dates are very nutritious, full of fibre and great to stave off hunger pangs, no wonder it’s the perfect food to break fast with. The best part is that this wonderful treat is not only good for you, it tastes good and most importantly it’s Sunnah!
We go through a lot of dates during Ramadhaan, so I’ve come up with some date recipes to spice things up a little. There’s no doubt that dates taste great just by themselves, but if you do want to try something a little different, are having guests over or even need a treat outside of Ramadhaan, give these a go.
Pistachio Cashew Dates
Split date on 1 side and remove pit. Crush pistachio and cashews. You’ll need 1 tsp of nuts per date. Fill dates with crushed nuts.
Coconut Almond Dates
This is an old classic. Split date on 1 side and remove pit. Fill 1 almond in each date. Heat butter on stove, throw in coconut, again you’ll need approximately 1 tsp per date. Roll dates in heated butter and coconut mixture.
Cream Cheese Walnut Dates
Split date on 1 side and remove pit. Fill each date with approx. 1/2 tsp cream cheese and 1 walnut which you can crush by hand. This is my personal favourite, it’s a recipe given to me by a friend. Thanks Christina!
Give these a try sometime, great during Ramadhaan or any time really. Ramadhaan Mubarak to everyone out there, hope you all have a blessed month.
It’s ANZAC day tomorrow. So I decided I’d whip up some ANZAC cookies, then decided to change things up a bit. What do you think of an ANZAC slice??
I love ANZAC biscuits, they’re really easy and quick to make, no need for mixers or waiting for ingredients to soften or cream. Plus it’s egg free, great for those with an allergy.
Here’s the recipe
1 cup rolled oats
1 cup Dessicated coconut
1 cup self raising flour
1/2 cup brown sugar
125 g butter chopped
2 tblsp golden syrup
1 tblsp boiling water
1/2 tsp bicarbonate soda
1/2 cup Icing mixture
2+ tsp water
1 tblsp poppy seeds
Pre heat oven to 160c. Grease and line a slice pan with baking paper. Combine dry ingredients in a bowl and set aside. Stir butter, golden syrup and water over medium heat till smooth. Remove from heat and add in bicarb, combine well ensuring there are no lumps. Add syrup mixture to dry ingredients and combine well, press firmly into slice pan and bake till golden (15 – 20 minutes). Let slice stand until completely cool (trust me, you need patience with this one, or the slice will crack)
For glaze, combine water and icing sugar, add a little water at a time as it can get too wet very quickly. Mix well. Cover Anzac slice while still in pan. Sprinkle poppy seeds and slice once cool and set.
Variation: If you’d still like to make cookies, use the same recipe, just use 1/2 a cup of flour. Roll into balls and press onto a cookie sheet lines with baking paper, bake till crisp and golden.
3 cups instant/rolled oats
1 cup shredded/desiccated coconut
1/2 cup mixed seeds
1 cup chopped nuts
1/4 cup syrup (honey, agave, maple)
1/2 cup liquid (milk, or fruit juice)
1/4 cup butter or oil
Other optional extras
Sultanas, currents or craisins (I say optional because I don’t like chewy bits in my muesli, but it’s probably the way most people have it)
Diced dried fruit
Mix all the dry ingredients, chia and sesame seeds were my choice for the seed mix as you can see in the picture below. This was taken before I added the nuts, I used almonds, macadamias and cashews.
Add in syrup , liquid and oil/butter, I prefer butter, I rub it in and it creates chunky crunchy bits. Give the muesli a good mix. Spread the muesli evenly in a tray and put it in the oven. Bake until golden, usually around 20 minutes on 180°C, or until golden. If adding dried fruits, add them in after you’ve toasted the muesli. Stores in airtight container for a 2-3 weeks.
Try it with blue berries and yogurt!