Mum’s Crumb Cookies

A Monday Morning Cooking Club Treat

These crumb cookies are simply wonderful, somewhere between a plain biscuit (cookie) and a jam slice. The recipe comes from the kitchen of Dina Kaufman and first appeared in ‘Monday Morning Cooking Club – the food, the stories, the sisterhood‘ (2011). This is a treasured recipe passed down from Dina’s mother to Dina, which she has now passed down to her own daughters.











Mum's Crumb Cookies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 3 hours 30 minutes
Course Sweet Things
Servings 24 slices



  • 375 grams plain flour (all purpose) flour (2 1/2 cups)
  • 2 teaspoons vanilla sugar
  • 2 teaspoons baking powder
  • 200 grams butter (unsalted) at room temperature
  • 2 eggs
  • 110 grams Caster (Superfine) Sugar (1/2 cup)


  • 500 grams pitted dates
  • 1/8 teaspoon Ground Cloves
  • 1/3 cup hot water
  • 2 teaspoons honey
  • icing (confectioners) sugar to serve


  • Grease and flour (or line) a 33 x 23 cm baking tin.
  • To make the dough, mix all the dough ingredients together, preferably in a food processor, until it forms a soft dough.
  • Divide the dough into two parts: two-thirds and one-third. Wrap the smaller portion in plastic wrap and put in the freezer for 2 - 3 hours.
  • Press the remaining two-third portion of dough into the base of the prepared tin so it is evenly distributed.
  • Preheat the oven to 200℃ (375℉).
  • To make the filling, place all filling ingredients in a food processor and process until a paste is formed. Spread evenly on the base dough.
  • Using the coarse side of a grater, grate the frozen dough over the filling.
  • Bake for 20 - 25 minutes, or until the crumbs become golden. Allow to cool then cut into diamonds or squares. Sprinkle with icing sugar before serving. Keeps well in an airtight container.


  • Other filling options include 1 cup povidl (plum) jam (pictured); 250 g chocolate hazelnut spread; 4 granny smith apples, grated and mixed with 1/2 cup sugar, zest of 1 lemon and 1 teaspoon ground cinnamon.


One Comment

  1. Leah Glogauer

    I have loved your recipe books since my daughter in law Chaya Nesia Glogauer who at the time lived in Sydney where our son was the Principal of Kesser Torah, came home for a visit and brought me a copy of your first book! I have the first three books and was overjoyed to see that #4 has just been published!

    I’m going onto Amazon to see if I can order it for myself! I am an avid Recipe book collector and home cook and baker!

    Kol kavod for the sale of your latest book! I can’t wait to read and use it cover to cover!

    Leah Glogauer

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