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638

What’s better than one cookie? TWO cookies! This clever recipe can be split to make two delicious versions; white chocolate and cardamom snowballs and chocolate date crescents. 

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There are few things better than knowing you have a tin of homemade cookies to go along with your cup of tea and this recipe will make sure you have two options to choose from. I’ve used my favourite go-to shortbread cookie recipe, which is deliciously short and buttery, as the base with a few Eid-inspired flavours since I know many of you will be celebrating Eid at the end of the month. 

Both versions of this cookie dough are doused in the most irresistible Natura Sugars Demerara Icing Sugar which is unrefined. That means it doesn’t go through a bleaching process so it still has all the lovely dusky flavour of sugar cane. And yes, sugar can have flavour except just adding sweetness! Click HERE to shop it now. 

The first cookie shape is a chocolate date crescent. Dates and butter are simmered until the dates have cooked down into a soft caramelly mixture. It then gets loaded with a ridiculous amount of my dark choc chips. The rolling and filling of the crescents is a little effort but I find the monotonous repetition quite relaxing. If you don’t want to hand-shape them, you could also roll the dough out thinly on a floured surface with a rolling pin, cut out 8cm rounds with a glass or cookie cutter, place a little filling in the middle of each circle and fold them over. I love the slightly irregular crescent moon-shapes, though – if you’re giving them away for Eid, then you want to make sure people know you made them by hand (with love)!  After baking, the crescents get brushed with sweetened orange blossom water before getting an icing sugar bath. 

The white chocolate snowballs end in a similar way but with a touch of cardamom in the icing sugar – and each ball has one of my white baking chocolate drops in the centre for a luxurious touch! Some edible gold leaf doesn’t hurt either!

Eid Mubarak to those of you who are celebrating during this difficult time! x

Chocolate Date Crescents
Yields 20
Print
Ingredients
  1. 125g salted butter, softened
  2. 30g Natura Sugars Golden Caster Sugar
  3. 25g cornflour or cornstarch
  4. 110g cake flour
  5. Pinch of salt
For the stuffing
  1. 65g (5) fresh dates, pitted
  2. 10g salted butter
  3. 40g (¼ cup) The Kate Tin Dark Chocolate Chips
Glaze
  1. 50ml orange blossom
  2. 25ml Natura Sugars Demerara Icing Sugar plus 125g for dusting
Instructions
  1. Preheat the oven to 180˚C (160˚C fan-forced). In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy. Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
  2. For the stuffing, heat the butter and dates in a medium pot, stirring and slightly mashing with a wooden spoon, until the dates begin to soften, about 5-10 minutes.
  3. Divide the dough into 12g balls and flatten out 5mm thick into an oval shape.
  4. Take a small amount of filling (½ tsp) and roll into a sausage then place in the centre and fold the dough around it so it completely covers the filling. Roll into a sausage and taper the ends then shape into crescents.
  5. Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
  6. Make the syrup by mixing the orange blossom and Natura Sugars Demerara Icing Sugar together. Dip each crescent into the syrup and then coat in the Natura Sugars Demerara Icing Sugar. Store in an airtight container for up to 2 weeks.
The Kate Tin https://thekatetin.com/

White Chocolate Cardamom Snowballs
Yields 20
Print
Ingredients
  1. 125g salted butter, softened
  2. 30g Natura Sugars Golden Caster Sugar
  3. 25g cornflour or cornstarch
  4. 110g cake flour
  5. Pinch of salt
  6. 20 The Kate Tin White Baking Chocolate Drops
  7. 125g Natura Sugars Demerara Icing Sugar
  8. 2 tsp ground cardamom
Instructions
  1. Preheat the oven to 180˚C (160˚C fan-forced).
  2. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy.
  3. Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
  4. Divide the dough into 12g balls and flatten out to form a round. Place a white chocolate drop in the centre and wrap the dough around.
  5. Sieve the icing sugar into a shallow bowl and roll the cookie dough balls into the Natura Sugars Demerara Icing Sugar, making sure they're evenly coated.
  6. Place the balls on a lined baking tray, about 3cm apart from each other.
  7. Bake the cookies for 10-15 minutes or until puffed and golden brown on the edges.
  8. Leave the cookies to cool then roll them in icing sugar again.
  9. Store in an airtight container for up to 2 weeks.
The Kate Tin https://thekatetin.com/