There are some recipes that become forgotten classics, such as these crisp and chewy date swirl cookies. Bound to become a new-found favourite with the whole family, you’ll be wanting to put this classic vintage recipe on your ‘to bake’ list.

Makes 48

Ingredients

FILLING

• 2 cups dates, chopped
• 1 cup water
• 1 cup sugar
• 1 cup nuts, chopped
• 2 tsp lemon juice

DOUGH

• 1 cup butter, softened
• 1 cup brown sugar, packed
• 1 cup sugar
• 3 eggs, room temperature
• 1 tsp lemon extract
• 4 cups plain flour
• 1 tsp salt
• 3/4 tsp baking soda

Method

1. In a saucepan, combine filling ingredients. Cook over medium-low heat, stirring constantly, until mixture becomes stiff, 15-20 minutes. Chill.
2. For dough, cream butter and sugars in a bowl. Add eggs, one at a time, beating well after each addition. Add extract. Combine flour, salt and baking soda in a separate bowl, then gradually add to creamed mixture and mix well. Chill for at least 1 hour.
3. On a lightly floured surface, roll out half of the dough to a 30cm x 23cm rectangle, about a half-centimetre thick. Spread with half of the filling. Roll up, starting with the long end. Repeat with remaining dough and filling. Wrap in plastic; chill overnight.
4. Preheat oven to 190C. Cut roll into half-centimetre slices. Place 5cm apart on a greased baking tray and bake for 8-10 minutes or until lightly browned.
5. Allow cookies to cool on wire racks before serving.