Porridge and date cookies
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
17
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 180°C and line two flat baking trays with parchment.
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.
Mix the flour and sieved baking powder and add this to the batter. Stir in the leftover porridge then the chopped dates.
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
Preheat your oven to 180°C and line two flat baking trays with parchment.
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.
Mix the flour and sieved baking powder and add this to the batter. Stir in the leftover porridge then the chopped dates.
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.
