Date and Muesli Cookies - Not So Healthyish Recipe
- Fred and Butter
- Jun 12, 2020
- 2 min read
Recipe adapted from Food52
These are on the slightly more treat side of bakes. Unlike most the baking I do these include refined sugar, plain flour and butter. But they also include a divine homemade Medjool Date paste and to be honest I've had too many people ask me for the recipe that I had to indulge.
So here we go!
Ingredients
1 cup Medjool dates (remove the pips!)
112g Unsalted butter (to be browned)
1 cup Light or Dark Brown Soft Sugar
1 Egg
1/2 tsp Vanilla Extract
1 cup Plain Flour
1 cup Muesli (A good oaty muesli, one that you are particularly fond of)
1/2 tsp Baking Soda
1 tsp Sea Salt
1 tsp Cinnamon
Granulated Sugar for sprinkling
Method
Brown the butter. If you haven’t the foggiest clue what I am talking about here, I could write a long description of how to brown butter, but my best advice would be for you to google it and watch a quick video. It is really not that complicated, but can look daunting when written down.
Set the butter aside to cool a little.
Place the medjool dates in a blender and blend until you have a smooth but thick paste. You’ll probably need to scrape down the sides a couple of times.
In a large mixing bowl, whisk your brown sugar and browned butter until the mixture becomes smooth, starts to lighten in colour and all the sugar has dissolved.
Add the egg and whisk until combined.
In a separate medium bowl, whisk the flour, muesli, baking soda, salt and cinnamon.
Add this flour to the egg, sugar and butter mixture in 2 additions. Whisking or mixing in carefully to ensure all the dry mixture is incorporated fully.
Tip the cookie dough onto a large piece of clingfilm. Roughly shape into a log that is approximately 8cm in diameter. Wrap in the clingfilm, roll it around a little to shaped it into a more even log and then place in the fridge.
Refrigerate for at least an hour, but this can be left overnight. This allows the dough to firm up making it easier to cut, but also concentrates the flavour and improved the texture.
When you are ready to bake the cookies, preheat your oven 180 degrees C and line a baking sheet with baking parchment.
Unwrap your cookie dough log and cut the log into cm wide disks. You may need to squish them back into a more circular shape.
Place the cookies onto your baking sheet. I tend to have to do 6 per baking tray. Leave a good inch or 2 between each cookie as they will spread in the oven. Put the left over cookies back in the fridge whilst you bake the first batch.
Sprinkle the tops of the cookies with a little granulated sugar and then bake for approximately 15 minutes, rotating the baking sheet half way through. The cookies should be golden brown and the tops of the cookies should crinkle. You don’t want to over bake these cookies as the chewier they are the better!
Repeat with the remaining cookies.
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