Ginger Date Chews Recipe

Ingredients

1 cup all purpose flour / 125g
1 cup superfine sugar / 225g
4 teaspoons ground ginger
1 cup old fashioned oats / 90g (Don't substitute quick cooking oats; the result will not be the same.)
1/2 cup finely chopped dates / 80g
3/4 cup shredded coconut / 70g
1/2 cup (1 stick) unsalted butter
1 tablespoon light corn syrup
1 teaspoon molasses
1 teaspoon baking soda
1/4 cup boiling water / 60ml

Helpful Hints

Use the 8 cookie layout on your baking sheet for your cookies as they will spread quite a bit. Be sure to allow them to cool on the baking sheet as they are quite soft when warm and will break apart if removed too soon. If you don't have superfine sugar, place granulated sugar in your food processor and blitz it for 30-45 seconds.

Shredded coconut is typically too long for this application. Blitz it in the food processor for about 20 seconds to make it much finer. It distributes the coconut more evenly and prevents 'furry' cookies.

Instructions

1. Preheat oven to 300°F. Line baking sheets with parchment paper.

2. In a large mixing bowl, sift together flour, sugar, and ginger. Add oats, dates, and coconut. Stir until well combined.

3. Place butter, syrup and molasses in a small saucepan. Cook over medium-low heat until butter is completely melted and mixture is smooth.

4. Add baking soda to boiling water and add both to the butter mixture. Add butter mixture to dry ingredients and mix until well combined.

5. Use a medium cookie scoop to place dough balls on baking sheets with plenty of space between, using the 8 cookie layout. Flatten the tops slightly with the bottom of a glass dipped in sugar to prevent sticking.

6. Bake for 18-20 minutes or until golden brown on the edges.

7. Remove trays and allow cookies to cool for at least 10 minutes before carefully removing them. Place them on a wire rack to cool completely.

8. Enjoy immediately or store in an airtight container.