date and caramel biscuits

  • 100g unsalted butter, softened 
  • 1 cup (175g) brown sugar 
  • 1 teaspoon vanilla extract 
  • 1 egg 
  • 1½ cups (270g) fresh (medjool) dates, chopped 
  • 1 tablespoon finely chopped crystalised ginger 
  • 1¾ cups (260g) plain flour 
  • ¼ teaspoon bicarbonate of soda 
  • 1 cup (300g) store-bought thick caramel
  1. Preheat oven to 160°C. Place the butter, sugar and vanilla in a food processor and process, scraping down the sides when necessary, for 2–3 minutes or until pale and creamy. Add the egg and process until combined. Add the dates, ginger, flour and bicarbonate of soda and process until the dates are finely chopped and a dough forms. 
  2. Roll the dough between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm. Using a 7cm round cookie cutter, cut out 28 rounds. Place cookies on 2 lightly greased large baking trays lined with non-stick baking paper and cook for 8–10 minutes or until golden brown.
  3. Allow to cool slightly on trays before transferring to wire racks to cool completely. Place the caramel in a piping bag fitted with a 1cm fluted nozzle and pipe onto half the biscuits. Sandwich with the remaining biscuits to serve. Makes 14
RATE THIS RECIPE:
Reader ratings (0)
donna hay team

Hi Jay, these biscuit sandwiches are best for 24 hours as the biscuits start to become soft beyond 24 hours. Hope this helps! the dh team

Jay Mitra

How long would the sandwiched biscuits keep for please?

Tags: biscuit, caramel, date,

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox