Morning Tea Cakes
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Finely chopped crystallized ginger||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Sugar||2 1⁄4 Ounce (1/4 Cup Plus 2 Teaspoons)|
|Unsalted margarine/Butter||3 Tablespoon, cut into small pieces|
|Pitted dates||1⁄2 Cup (8 tbs), coarsely chopped|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Skim milk||1 Tablespoon|
Preheat the oven to 375°F.
Line a baking sheet with foil and coat with no-stick spray.
In a large bowl, whisk together the flour, ginger, cornstarch, lemon rind, baking powder, baking soda, salt, and 1/4 cup of the sugar.
Cut in the margarine or butter until the mixture resembles coarse meal.
Add the dates and toss to coat.
In a small bowl, whisk together the egg whites and yogurt.
Stir into the flour mixture until just blended.
Turn the dough out onto a floured work surface and pat to 1/2" thickness.
Using a floured 3" round cutter, cut out the cakes and transfer to the prepared baking sheet.
Reroll and cut the scraps to make a total of 12 cakes (handle the dough as little as possible to avoid toughening it).
Brush the tops of the cakes with the milk and sprinkle with the remaining 2 teaspoons sugar.
Bake for 14 to 17 minutes, or until the tops are golden and firm to the touch.