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Sweet nothings

  • Published at 01:52 pm June 18th, 2017
  • Last updated at 02:52 pm June 29th, 2017
Sweet nothings
If you're a lover of all things sweet and deliciously baked, Ramadan is not the best time for you. To indulge my sweet tooth as well as have high energy tidbits like dates and nuts after a day of fasting, I came up with a cake that I now just can't get enough of. If you're a bit more traditional and only prefer a snack with your cup of evening tea, these peanut butter cookies are perfect for you and can also work towards providing the nourishment you need.

Date and Walnut cake


1/2 cup soft butter 1 1/3 cup plain flour 1 ½ cup pitted and chopped dates 3/4 cup chopped walnuts 1/2 tsp baking soda 1 tsp baking powder 1/2 cup boiling water 1 egg 1/3 cup sugar 1/2 tsp cinnamon powder 1/4 cup crystalized zinger (optional)


First, sprinkle the baking soda over the dates and pour the boiling water over it. Let the dates soften up for 20 to 30 minutes. Toast the walnuts lightly and let it cool down. Preheat your oven to 340F/170C. Line a loaf tin with parchment paper and butter the sides. Mix the flour, cinnamon powder and baking powder together. Beat the butter and sugar until light and fluffy. Add the egg and beat it well. Now add the flour and the walnuts. Mix it well and then fold in the dates. Add ginger if you wish. Pour the mixture in the prepared loaf tin. You can top it with some extra walnuts if you want. Bake it for 40 to 50 minutes. Check the cake after 35 minutes by inserting a knife in the middle. If it comes out clean, take the cake out. Depending on the oven temperature and the width of the cake tin, cooking time always varies. It's best to check it before the mentioned time, since over baking can make the cake dry. Let the cake cool down in the tin. Once cooled, take it out of the tin and serve.

Peanut Butter cookies

20 medium sized [caption id="attachment_69376" align="alignright" width="200"]Courtesy Courtesy[/caption]


1 ¼ cup plain flour 1/2 tsp baking powder 3/4 tsp baking soda 1 cup peanut butter 3/4 cup butter 1 cup granulated sugar or brown sugar 1 tsp salt 1 egg Extra white sugar for coating


Beat the butter and sugar until light and fluffy. Add the egg and peanut butter and beat it well. In a separate bowl, combine the flour, salt, baking powder and baking soda together. Now add this flour mixture in the butter and mix it well. cover and let this cookie dough set in the fridge for an hour. Preheat your oven to 375F/190C. Take the cookie dough out of the fridge and form 20 medium size balls. Roll the balls in white sugar. Now place the balls on a baking tray lined with parchment paper. Leave two inch spaces in between each ball. Flatten each cookie in a crisscross pattern with a fork. Bake for 12 to 15 minutes, until the cookies are golden brown in colour. Once done, let them cool on the tray for five minutes, and then cool it completely on a wired rack.
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