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Stem ginger and date biscuits


Makes: 12 biscuit sandwiches
timePrep time: 40 mins
timeTotal time:
Stem ginger and date biscuits
Recipe photograph by Martin Poole

Stem ginger and date biscuits

Two rich buttery biscuits studded with stem ginger and sandwiched together with a deliciously sweet, tangy date and cream cheese filling. Two biscuits for the guilt of one!

Makes: 12 biscuit sandwiches
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
334Kcal
Fat
20gr
Saturates
13gr
Carbs
25gr
Sugars
15gr
Fibre
2gr
Protein
3gr
Salt
0.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 250g soft unsalted butter
  • 50g icing sugar, sifted
  • 250g plain flour
  • 50g cornflour
  • 40g preserved stem ginger, finely chopped
  • ½ tsp fine sea salt
For the filling
  • 150g Medjool dates
  • ½ tbsp stem ginger syrup from the jar
  • ½ tbsp black treacle
  • 75g full-fat soft cheese
  • 15g soft unsalted butter

Step by step

Get ahead
Best eaten within 24 hrs of filling. The unfilled biscuits can also be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4 and line 2 large baking trays with baking paper.
  2. Beat the softened butter and icing sugar together in a mixing bowl until light and creamy. Sift in the flour and cornflour, add the chopped stem ginger and salt, then beat again until combined and the mixture starts to come together into a dough.
  3. Take dessertspoonfuls of the mixture and roll into 24 balls, about 25g each. Place on the prepared baking trays, then gently flatten each one with the palm of your hand into a 5cm disc.
  4. Bake for 16-18 minutes until lightly golden, swapping the trays over halfway through. Leave to set on the trays for 5 minutes before transferring to wire racks to cool completely.
  5. For the filling, place the dates in a heatproof bowl and pour over boiling water until they are covered. Leave to soak and soften for 10 minutes, then drain. Remove the pits and add the pitted dates to a food processor with 2 tablespoons of room temperature water, the stem ginger syrup, treacle and a small pinch of salt. Blitz the mixture to a chunky purée, scraping down the sides as necessary. Add the soft cheese and butter, blend until smooth.
  6. Sandwich the cooled biscuits together with the date filling.

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