However, sometimes I crave the simplicity of the everyday. The comfort of home style and handmade.
On a wet spring night, all I really want is a good book, a warm jumper, a cup of tea and cookie on the saucer beside it.
These cookies call to mind far off lands with their date and spice studded dough, but the texture, the very warmth that emanates from the act of eating a cookie are comfortingly familiar.
Date, Walnut and Cinnamon Cookies
Inspired by 'Indulgence Cookies' from Murdoch Books.
Makes 24 Cookies
125g unsalted butter, softened
140g brown sugar
1 teaspoon vanilla
1 egg yolk
1/2 cup chopped dates
1/2 cup chopped walnuts, toasted
100g plain flour
110g plain wholemeal flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
- Preheat oven to 180 degrees Celsius and line two baking sheets with baking paper.
- Cover dates with boiling water and leave for about 10 minutes, then drain well and chop.
- In a small bowl whisk together flours, baking powder and cardamom.
- Cream together butter, sugar and vanilla until fluffy using electric mixer (or really working those arm muscles).
- Add egg yolk and beat until just combined.
- Pour in dates and walnuts and stir with wooden spoon to combine.
- Add flour mixture and stir until a soft dough forms.
- Refrigerate for 30 minutes to make dough easier to shape.
- Roll tablespoons of mixture into balls and place on trays about 4cm apart and flatten slightly.
- Bake for 10-12 minutes or until the edges begin to turn golden brown.
- Allow to cool on tray for a few minutes then transfer to a wire rack to cool completely.
These pair perfectly with a good cup of Irish breakfast tea.