On my last day of freedom before being consigned to the depths of Incheon for the weekend, I decided to bake something comforting to warm the cockles of my heart... Cookies!
Out of chocolate chips and in need of inspiration, I popped down the local supermarket and spied some dried 대추 (Red date or jujube). Perfect for fusion cookie experimentation!
I used an adaptation of the cookie recipe on the bbc h2g2:
113 grams of butter
127 grams of light brown sugar
1 organic egg (Hugh Fearnley Whittingstall needs Korean support)
226 grams of sifted flour (the green one with pictures of cookies on the front)
1 teaspoon of baking powder
100 grams of dried red dates (de-pipped and roughly chopped)
Mix the butter and sugar well, add the egg, sifted flour and baking powder and combine all together to form a lovely squidgy dough. Add the chopped dates and use your hands to distribute them evenly through the mixture. Break off lumps of dough, flatten them and place on a greased baking tray. Pop them into a pre-heated oven at 170-180 degrees and leave for ten to fifteen minutes. I left mine a little too long and they got a bit too brown on the bottom, but a little creative work with a sharp knife got rid of the very brown bits....
The dried dates soften in the baking process and are beautifully sweet little red jewels in these simple cookies. The recipe suggests you can make fifteen cookies with those quantities, but why not try six giant 대추 cookies for extra large satisfaction...