309. date and nut cookies
Good to be back home
Our trip to Nairobi for the Canadian visa had some more surprises in store for us. Last Wednesday my hubby and I got up early and reached the airport at 6 a.m. At the check in counter we were told that we would be put on an earlier flight instead of the 7.40 one and we both thought, finally lady luck is smiling on us. Little did we know what was in store till we reached the departure lounge and saw on one of the TV screens, that a raging fire had completely destroyed the international arrival terminal at the Jomo Kenyatta International Airport, Nairobi. After a while we hear roaring sound of one of the KQ flights landing at the Mombasa Airport. After a few minutes another, then another. This continued till 5 international flights diverted from Nairobi landed in Mombasa. Suddenly our normally not so busy, laid back airport became busy. Then we hear an announcement that all flights to Nairobi have been cancelled till further notice and all passengers have to surrender their boarding pass. Lady Luck was not with us at all. We quickly collected our baggage and rushed off to town to one of the coach offices. With Eid and now no flights, seats on the coaches leaving for Nairobi suddenly were selling like hot cakes. We managed to get 2 seats on a luxury AC coach. When we got on the coach, from which angle it appeared to be a luxury coach beats me. The AC was not working and the uncomfortable journey ended after nearly 9 hours. But we finally reached Nairobi and got our work done and caught a flight back home. Now we have to wait and see if we get the visas. In the meantime, I would like to share with you a recipe for one of my favourite cookies, date and nut cookies. Flavoured with date and crunchy because of the mixture of flours, these cookies are tasty.
DATE AND NUT COOKIES
Makes about 80 to 85 cookies
3 cups plain flour (all purpose flour)
2½ cups wheat flour (atta)
2 cups chopped mixed nuts (cashew, pistachio, almond etc)
1¼ cups (lightly packed) dates, already pitted and seeds removed
4 to 6 tbsp milk
2 tbsp orange juice
¾ cup sugar
1½ tsp baking soda (soda bicarbonate)
- Preheat the oven to 180°C. Lightly grease baking trays with some butter.
- Put the milk and dates in a small heavy bottomed pan. Heat the mixture over low heat and stir constantly, till the dates melt and a paste is formed. Let the mixture cool down.
- Sieve the flours and soda bicarbonate together. Add the chopped nuts and mix it.
- In a big bowl cream the butter and sugar till it is soft, light and fluffy.
- Add the date paste and orange juice and mix well.
- Add the flour mixture and form a dough.
- Roll a tablespoonful of dough into a ball.
- Press it gently between or palms or place it on the tray and flatten it using a fork.
- Repeat step 8 with the remaining dough. Place the unbaked cookies about an inch apart on the tray.
- Bake for 10 to 15 minutes or until the cookies are light golden brown.
- Remove the trays from the oven and leave the cookies on it for 2 to 3 minutes before removing them. Place on them on a wire rack to cool.
- Add nuts of you choice.
- Can use plain flour only instead of wheat flour.
- The amount of milk required depends on how soft the dates are.
- Use lemon juice instead of orange juice.
- Let the dough rest for 10 to 15 minutes before you begin to roll the balls.
- If the dough is too soft, leave it in the fridge for 20 minutes or so.
You may want to check out the following:
|wheat orange oat cookies