After the amazing hot weather of recent weeks the rain has arrived, so it’s time to get back in the kitchen and do some baking. These cookies are so easy to make using just a saucepan and the simple “Melting Method”. If you want to enjoy one of these with a cup of tea in the afternoon you need to start them a couple of hours earlier, as the mixture needs to chill for a good hour before your cook them. I have swapped in various ingredients depending on what I have in my baking pantry. As long as you add a 110g combination of something to replace the dates and pecans all will be well. A little tip. If you are using dried fruit that is less than juicy I always put it in a bowl and cover with boiling water and leave for 5 minutes before draining to plump them up a bit. Chocolate chips are naughty but nice.
125g Butter or margarine
180g Light brown Muscovado sugar (use what you have)
55g roughly chopped dates
55g roughly chopped pecans
150g plain flour
1 tsp. bicarbonate of soda
½ tsp fine salt
1 tsp ground cinnamon
1 large egg
- In a large saucepan melt the butter or margarine and sugar. Allow to cool then stir in the egg. (If the mixture is too hot it will cook the egg, so give it a few minutes to cool.) Stir in all the remaining ingredients until well mixed. Then place the saucepan in the fridge for an hour until the mixture is completely firm.
- Turn on the oven to 180C or Gas Mark 4. Find yourself 2 large baking sheets and line with baking parchment.
- Remove the mixture from the fridge and take about a dessert spoon of mixture (approx. 60g) and form into a ball with your hands and place on the baking sheet. Continue until all the mixture is used up placing the balls well apart as they will spread during cooking.
- Bake for 16-18 minutes, swapping the trays round half way through if they are browning more on one side. Don’t overcook them, they need to be soft and golden when they are removed from the oven as they will firm up as they cool. Allow to cool on the baking tray for 5 minutes before removing to a wire rack to cool further. If they last long enough to store, pop them in an air tight tin.