Chinese · Dessert
Walnut Date Cookies
A classic Chinese bakery-style cookie studded with sticky chopped dates and toasted walnuts, bound in a lightly sweet, buttery dough and brushed with egg yolk for a glossy, golden crust. Crisp at the edges, soft and chewy within.
$0
15 minsPrep
14 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
240Calories
4gProtein
12.7gFat
29.2gCarbs
12.6gSugar
1.8gFiber
384mgSodium
50mgChol
4.9gSat Fat
131mgPotassium
23mgCalcium
1.3mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chinese Rice Wine (Shaoxing-style)
local
Oolong Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
Cream the softened butter and sugar together in a bowl until pale and slightly fluffy, about 2 minutes by hand.
3
Stir in the chopped dates and toasted walnuts until evenly distributed through the butter mixture.
4
Sift the flour, baking soda and salt together, then fold into the wet mixture until a firm, slightly sticky dough forms.
5
Divide the dough into 4 equal portions (about 26g each) and roll into balls, then flatten slightly into rounds on the lined baking sheet, spaced well apart.
6
Brush the tops lightly with the beaten egg yolk to give a glossy finish.
7
Bake for 13-15 minutes until the edges are golden brown and the tops are set.
8
Transfer to a wire rack and cool for at least 10 minutes before eating, as the cookies firm up while cooling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour
- 16g16g Butter, softened
- 12g12g Sugar White
- 20g20g Date, pitted and finely chopped
- 16g16g Walnut, toasted and chopped
- 6g6g Egg Yolk, beaten, for glaze
- 1g1g Baking Soda
- 1g1g Salt
