A few weeks ago, I picked up a book at the library: Cookies – 200 Favorite Recipes (by Fine Cooking). It has 6 different variations of a ginger cookie, with different textures and spice profiles! So I picked one, modified it and got fabulous results. I like to replace “regular flour” in ginger cookies with rye flour. It is more nutritious, its flavor pairs well with molasses and it has a somewhat chewy texture. The fine layer of sugar on top of the cookies makes them crunchy on the outside and hits the perfect sweet note.
With full-fat goat yogurt. Mmm…
This recipe is a modified version of an apple and date square recipe I found on the BC Tree Fruits website a couple of years ago. The recipe is no longer there, but there is a recipe for apple breakfast bars and many tasty looking desserts. A modified version of the apple and date square recipe can be found at Food for Thought.
Strawberries are plentiful and delicious at this time of year, so I thought it might be tasty to substitute the apples in my usual apple-date square recipe with strawberries. I actually like the strawberry version better! The dates and lime give a really pleasant boost to the strawberries’ natural sweetness and flavour. The crumble layers are only lightly sweetened, which I find provides a nice contrast to the sweet, juicy filling.
The squares stay fresh in the fridge for 3 or 4 days. I like to reheat them in the oven and enjoy them warm for dessert or breakfast.