Spiced Date and Sesame Crunchies
The original recipe didn’t have sesame seeds, which is an added dimension, and we’re pleased they’re popular with children since they’re so easy to pop into a lunchbox.
Makes about 18
|225g dates, stoned and chopped|
|4 tablespoons water|
|1 tablespoon lemon juice|
|1 level teaspoon ground cinnamon|
|175g self-raising flour|
|175g block butter|
|75g demerara sugar|
|2 tablespoons sesame seeds|
|Pre-heat the oven to 190ºC, gas mark 5|
|Need help with conversions?|
|Equipment: A Delia Online Swiss roll tin 20cm by 30cm, greased. Find out more here.|
This recipe is from Delia's Cakes
Put the chopped dates, water, lemon juice and cinnamon in a small saucepan and heat gently, stirring occasionally, until the mixture looks as though it will spread fairly easily.
Then take the saucepan off the heat and leave it to cool.
While it’s cooling, mix the flour, semolina and sesame seeds together in a bowl. Now place the butter and sugar together in another small saucepan and heat gently until the butter has completely melted; then stir this mixture into the flour and semolina.
Mix well, and press half the mixture into the tin, using your hands to spread it as evenly as possible all over.
Next spread the date mixture carefully over this – again as evenly as possible – and after that top with the remaining flour and semolina mixture.
This will by now have cooled a little and will probably be a bit crumbly, so just sprinkle it over the date mixture, pressing it down lightly all over.
Now bake near the centre of the oven for 30 minutes, until the surface is tinged nicely golden brown.
Then cool, cut into bars and serve, or store in a tin till needed.
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It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
After the football cakes we felt we needed a very girly alternative – and these really fit the bill. The cakes are pretty and delicate. Inside each is a hidden strawberry to bite into...
These have been a huge success with everyone who has tasted them, and because they’re cooked on top of the stove, children (with supervision) love making them. Serve them warm with lots of butter, and later on they’re very good toasted.
These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.
The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.
The day we tested these lovely, oaty, chewy cakes, I took them to a football club board meeting, and they all disappeared in moments
An unequivocal winner! Dark, sticky, very moist, keeps like a dream, has always been hugely popular with everyone who makes it.
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