Ramadan Kareem and welcome to V’s Kitchen Ramadan Recipe Series.
This series will showcase five Middle-Eastern ingredients every week leading up to Eid. This week, I am starting with date syrup to create these delicious date syrup and walnut snaps.
These are very thin, crisp, praline-like biscuits, not unlike ginger snaps or florentines, but darker and more toffee-flavoured thanks to the substitution of date syrup for lighter, blander golden syrup. You can also make mini versions to serve with coffee or tea. They take all of about fifteen minutes to make, and are easy to commit to memory, calling as they do for equal weights of five ingredients.
I have included the entire recipe video and recipe here. Enjoy!
And here’s the entire recipe:
- 50g or ¼ cup unsalted butter
- 50g or 2¼ tbsp date syrup
- 50g or ¼ cup light brown sugar
- 50g or ⅜ cup plain flour
- 50g or ⅜ cup chopped walnuts
- Heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit / gas mark 4.
- Measure the flour and chopped walnuts into a bowl. Add a pinch of salt and mix.
- Measure the butter, date syrup and sugar into a saucepan and warm through stirring intermittently. Remove once the sugar has dissolved.
- Pour the hot, buttery syrup into the flour and mix. While the mixture is still warm, use two spoons to transfer small dollops about two teaspoons per snap or use a small ice-cream scoop onto a prepared baking tray, then flatten them slightly and neaten them.
- Allow room for the mixture to spread as it bakes.
- Bake for eight to ten minutes, remove the tray, and let the biscuits harden for about five minutes or so before using a palette knife to transfer them to a cooling rack. They will stay good and snappy for a few days if kept wrapped in an airtight box.
-You might prefer to use chopped pistachios, pecans, almonds, or a mix or leave the nuts out altogether.
-You can spice them up with ginger, cinnamon, mixed spice and cardamom as they are all classic partners for dates.
-A vegan variation can be made by substituting an appropriate solid vegan fat for the butter.
-If you do not have date syrup in your pantry, use honey or maple syrup.
Feel free to ask me any questions about the recipe or method and post pictures of how your dessert turned out in the comments below. Also, please use the hashtag #invskitchen or tag @invskitchen on Instagram when you make a recipe from this site for a chance to be featured.