{"id":6335,"date":"2022-08-04T11:23:55","date_gmt":"2022-08-04T09:23:55","guid":{"rendered":"https:\/\/tomoor.be\/?p=6335"},"modified":"2022-08-04T12:14:14","modified_gmt":"2022-08-04T10:14:14","slug":"sables-with-lemon-juice-and-dates","status":"publish","type":"post","link":"https:\/\/tomoor.be\/en\/sables-au-jus-de-citron-et-dattes\/","title":{"rendered":"Lemon Juice and Date Shortbread Cookies"},"content":{"rendered":"
\n\t\t\t\t\t\"Lemon
\n\t
\n\t \t
\n \t \t
\n \t \t<\/svg>
\n\t \tPin
\n\t <\/a>
\n\t
\n\t \t
\n \t \t
\n \t \t
\n \t \t
\n \t \t
\n \t \t
\n \t \t
\n \t \t <\/g>
\n \t \t<\/svg>
\n\t Print
\n\t <\/a>
\n\t\t <\/figcaption><\/figure>\n

Lemon Juice and Date Shortbread Cookies<\/h2>\n

Recipe by TomoorCuisine: Snack<\/mark>Difficulty: Easy<\/mark>Portions<\/p>\n

9<\/p>\n

Portion sizes and preparation times<\/p>\n

15<\/p>\n

minutesIt's time to brace ourselves<\/p>\n

1<\/p>\n

hour Storage<\/p>\n

1 per week<\/p>\n

in the fridge<\/p>\n

Ingredients<\/h3>\n
    \n
  • Filling<\/strong><\/li>\n
  • \n

    425 g Khalas dates, pitted and chopped<\/p>\n<\/li>\n

  • \n

    250 ml of water<\/p>\n<\/li>\n

  • \n

    2 tablespoons of lemon juice<\/p>\n<\/li>\n

  • \n

    2 tablespoons of date sugar<\/p>\n<\/li>\n

  • \n

    1\/2 teaspoon of baking soda<\/p>\n<\/li>\n

  • Croustillant<\/strong><\/li>\n
  • \n

    175 g of oats<\/p>\n<\/li>\n

  • \n

    150 g all-purpose flour or almond flour<\/p>\n<\/li>\n

  • \n

    160 g date sugar<\/p>\n<\/li>\n

  • \n

    1\/4 teaspoon of baking powder<\/p>\n<\/li>\n

  • \n

    170 g softened butter<\/p>\n<\/li>\n<\/ul>\n

    Directions<\/h3>\n
      \n
    • Preheat the oven to 180\u00b0C. Place the rack in the middle position. Line a 20-cm square baking pan with a strip of parchment paper.<\/li>\n
    • Filling<\/strong><\/li>\n
    • In a saucepan, bring the dates, water, lemon juice, and date sugar to a boil. Add the baking soda, stir well, and simmer for 5 minutes until the dates have broken down. Let cool.<\/li>\n
    • Croustillant<\/strong><\/li>\n
    • In a bowl, mix together the rolled oats, flour, date sugar, and baking powder. Add the butter and stir to combine.<\/li>\n
    • Spread half of the crumble mixture in the baking dish and press down firmly. Top with the date mixture. Cover with the remaining crumble and press down lightly. Bake for 45 minutes or until the crumble is golden brown. Let cool on a wire rack for 2 hours. Remove from the pan and cut into 16 squares.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

      Pin Print Sabl\u00e9s au jus de citron et dattes Recipe by TomoorCuisine: TussendoortjeDifficulty: MakkelijkPortions 9 portionstemps de pr\u00e9paration 15 minutesIl est temps de se raidir 1 hour Stockage 1 la semaine au frigo Ingredienten Remplissage 425 g de dattes khalas, d\u00e9noyaut\u00e9es et hach\u00e9es 250 ml d’eau 2 cuill\u00e8res \u00e0 soupe de jus de citron 2 cuill\u00e8res […]<\/p>\n","protected":false},"author":1,"featured_media":6266,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_breakdance_hide_in_design_set":false,"_breakdance_tags":"","footnotes":""},"categories":[29],"tags":[],"class_list":["post-6335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"_links":{"self":[{"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/posts\/6335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/comments?post=6335"}],"version-history":[{"count":0,"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/posts\/6335\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/media\/6266"}],"wp:attachment":[{"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/media?parent=6335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/categories?post=6335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tomoor.be\/en\/wp-json\/wp\/v2\/tags?post=6335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}