Sticky date biscuits with butterscotch icing
140 g, deseeded, chopped
Bicarbonate of soda
1¾ cup(s), (255g)
½ cup(s), (110g)
Reduced fat oil spread
80 g, plus 30g extra (for icing)
Extra light sour cream
⅓ cup(s), (80g), plus 2 tbs extra (for icing)
¼ cup(s), (55g)
- Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper.
- Place dates, golden syrup and 2 tablespoons water in a small saucepan over low heat. Bring to the boil. Remove from heat. Stir in bicarbonate of soda and stand for 10 minutes or until cooled.
- Place flour, caster sugar, spread, sour cream, egg yolk and half the cooled date mixture in a food processor, processing until just combined. Stir in remaining date mixture. Using damp hands, divide mixture into 20 even portions. Roll portions into balls and place on prepared tray. Using the palm of your hand, flatten balls into 5cm rounds. Bake for 15–20 minutes or until golden. Cool on tray.
- Meanwhile, to make butterscotch icing, heat extra spread in a small saucepan over medium-high heat. Add brown sugar and extra sour cream and whisk until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer for 2 minutes or until thickened. Remove from heat. Stand for 15 minutes or until cooled. Drizzle sticky date biscuits with butterscotch icing and serve.