#SHtickydateCOOKIE

“Sticky date pudding in COOKIE FORM. Take me now. ”

100g pitted dates

½ cup (125g) firmly packed brown sugar

80g unsalted butter, chopped

1tsp vanilla essence

½ tsp ground cinnamon

¼ tsp bicarb

2tbs sour cream

1 cup (100g) almond meal

1 /3 cup (50g) plain flour

2tbs milk powder (optional)

¼ tsp baking powder

1 egg

1/4 cup Crushed biscuits (i used golden gaytime crumbs)

Preheat oven to 180C. Grease and line 2 trays with baking paper.

Place dates, sugar, butter, vanilla, cinnamon and bicarb in a heatproof bowl and microwave on high for 2 minutes or until mixture is bubbling. Mix well to combine until dates have dissolved mostly. To make the caramel transfer 2 tbsp of the mixture to a separate small bowl and combine with sour cream and a pinch of salt. Stand until required.

Add remaining ingredients, except the biscuit crumb, to the remaining butter date mixture and mix to combine. Divide into heaped tablespoons and roll between wet hands into smooth balls. Press onto lined trays into 1cm thick rounds. Use a wet thumb to create an indent in the centre of each cookie then add a heaped teaspoon of the caramel mixture. Scatter with biscuit crumb and bake for 12-14 minutes or until bubbling and golden. Cool on trays before serving.