Ginger cookies without sugar

01

Preparing the dates — Soak the dates in hot water for 15 minutes for softness. Time: 15 min. Guideline: The dates should soften and peel easily.

02

Melting the butter — Melt the butter over low heat and let it cool to room temperature. Time: 5 min. Guideline: The butter is clear, without foam, warm to the touch.

03

Dry ingredients — Sift the flour, add ginger, cinnamon, and baking powder, and mix with a fork. Time: 3 min. Guideline: The mixture is uniform, spices are evenly distributed.

04

Preparing the dates for mixing — Drain the water from the dates, remove the pits and soft skins. Time: 3 min. Guideline: All dates are peeled, with no visible pits.

05

Beating the wet ingredients — Blend or fork the dates together with the egg and cooled butter until smooth. Time: 3 min. Guideline: A smooth, creamy paste without lumps.

06

Mixing the dough — Add the wet mixture to the dry ingredients, stir with a spoon, then knead by hand until a smooth dough forms. Time: 5 min. Guideline: The dough is smooth, does not stick to the hands, and easily forms into a ball.

07

Shaping and Baking — Chill the dough for 20–30 minutes, then roll it out to 4–5 mm thickness, cut cookies with cutters or shape small balls and flatten slightly, place on a parchment-lined tray and bake in a preheated oven at 180°C for 10–12 minutes until lightly golden around the edges. Time: 30–40 min. Indicator: Cookies hold their shape, edges are lightly golden, inside is soft and fragrant.