Janelle’s camping biscuits
Janelle’s camping biscuits
My friend Janelle once brought these when we went camping and they were so perfect that they became an instant part of our camping and picnic repertoire. We have them crumbled over fruit for breakfast and give them to hungry kids in the afternoon. I quite like one, fireside after dinner, with a little pour of whisky. They last for ages in a tin or jar, so are great to make in quantity and pack for a trip away, and they’re filling and not too sweet – just a good, honest biscuit.
Ingrediënten
- 15 dates pitted
- ¾ cup 180 g butter, softened
- ¾ cup 150 g brown sugar
- 1 tsp vanilla bean paste
- 1 egg yolk
- 2 cups 300 g plain (all-purpose) flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Demerara sugar for rolling
Instructies
- Preheat the oven to 180°C (350°F).
- Line two large baking trays with baking paper.
- Boil the kettle and put the dates in a heatproof bowl.
- Pour the boiling water over the dates and leave to soak for 5 minutes.
- Drain the dates, tip them into the bowl of a food processor and process to a purée.
- Beat the butter, brown sugar and vanilla in an electric mixer fitted with the paddle attachment for a few minutes or until pale and fluffy.
- Add the egg yolk and beat again until well combined.
- Fold in the flour, baking powder, ginger, cinnamon and date purée.
- Mix for another minute or so, until well combined.
- Roll about 1 tablespoon of the mixture into a ball.
- Roll the ball in the demerara sugar and place it on one of the trays.
- Repeat with the remaining mixture, leaving a few centimetres between each ball to allow for spreading.
- Bake for 25 minutes or until the biscuits have risen and are a pale golden colour.
- Transfer to a wire rack to cool completely, then store in an airtight container.
