Triple Cream Brie with Peppered Ginger Biscuits and Orange Syrup Dates

Remove brie for refrigerator one hour before serving to come to room temperature. To make the dates, heat brown sugar, orange rind and juice in a saucepan and simmer for 5 minutes until syrupy. Stir in dates and allow to cool. To make the biscuits, combine flour, ginger, cloves and bicarbonate of soda in a bowl and rub in butter with fingertips until well distributed. Stir in dark brown sugar and golden syrup and mix together with hands to make a dough. Roll into 12 pieces and place on a baking tray, allowing room for spreading. Press with the tines of a fork to make a decorative pattern and sprinkle with freshly ground black pepper. Bake at 200°C for 10-12 minutes until golden. Remove onto a wire rack to cool. Serve brie on a platter accompanied by biscuits and dates.