Porridge and date cookies

Recipe by:

When there is leftover porridge in the pot, this cookie recipe is a terrific way to use it up.

Porridge and date cookies

SERVES

8

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

17

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line two flat baking trays with parchment.

  2. Beat the butter and sugar until light and fluffy. Slowly add in the eggs adding a spoon or two of flour as you do, to stop the mixture curdling.

  3. Mix the flour and sieved baking powder and add this to the batter. Stir in the leftover porridge then the chopped dates.

  4. Spoon about 16 dessert spoons of the mixture onto the prepared baking trays and bake for about 17 minutes until golden. Once cool enough to handle transfer onto a wire rack to cool completely.

Ingredients

  • 150g soft butter

  • 120g light muscovado sugar

  • 2 eggs, lightly beaten

  • 300g plain flour

  • 1 tsp baking powder, sieved

  • 200g cold leftover porridge

  • 100g medjool dates, destoned and chopped

Method

  1. Preheat your oven to 180°C and line two flat baking trays with parchment.

  2. Beat the butter and sugar until light and fluffy. Slowly add in the eggs adding a spoon or two of flour as you do, to stop the mixture curdling.

  3. Mix the flour and sieved baking powder and add this to the batter. Stir in the leftover porridge then the chopped dates.

  4. Spoon about 16 dessert spoons of the mixture onto the prepared baking trays and bake for about 17 minutes until golden. Once cool enough to handle transfer onto a wire rack to cool completely.