Chop the dates and cook with the apple juice and brandy over medium heat until soft and mushy (about 5 minutes).

Add the chopped nut and allow it to cool completely.

Cream the butter and sugar. Add the egg and whisk to combine.

Sift the dry ingredients (flour, baking powder, salt, and ginger) and add to the mixture and knead to form a dough.

On a floured surface roll the dough into a flat rectangle shape ¼ inch thick

Place the cold date and nut mixture on top and spread evenly to coat.

Roll the dough up into a jelly roll till it forms a long tube of rolled dough. Cover this with plastic wrap and refrigerate overnight.

Preheat the oven to 375 F/ 180 C

Grease a cookie sheet; set aside.

Cut the dough into 1/4-inch-thick slices. Place slices 1 inch apart.

Bake for 12-15 minutes until slightly golden brown.

Remove cookies from cookie sheet and cool on a wire rack.

MAKES 40 COOKIES