Preparation time is 45minutes
Cook time is 20minutes
Total time is 1hours 5minutes
Serve is for 42 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
42
- 325grams unsalted butter, chopped
- 1 1/2teaspoons vanilla extract
- 4 cups plain flour (see tip)ingredient tipTip
Use flour labelled for ‘biscuit, pastry & cake’ to give a lighter texture.
- 1/2teaspoons baking powder
- 2/3 cup thickened cream
- 270grams fresh medjool dates, pitted
- 2tablespoons icing sugar (to serve)
Nutrition per serving
564kJ / 135Cal
564 Kilojoules or 135 Calories
6% of daily energy intake*
Protein
1.6grams
Fat
7.9grams
Carbs
13.9grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This traditional Middle Eastern Easter treat of date-filled biscuits coated in icing sugar make for the perfect edible gift for loved ones.
Method
Step 1 of 6
Preheat oven to 180°C/160°C fan-forced. Grease and line 3 large baking trays with baking paper.
Step 2 of 6
Melt butter in a small saucepan over medium heat until butter starts to simmer. Stir in vanilla, then remove pan from heat.
Step 3 of 6
Place flour in a food processor and, with the motor running, gradually add the butter mixture, then the baking powder and cream, processing until dough just comes together. Transfer to a large bowl.
Step 4 of 6
In a clean food processor, process dates until a paste forms. With wet hands, roll 3/4 teaspoonfuls date paste into balls.
Step 5 of 6
Roll tablespoonfuls of biscuit dough into balls. Make a slight indent in dough with your finger. Place date balls in centre of dough balls and enclose dough around date balls. Place on trays and flatten slightly. Using a skewer or fork, mark tops of dough in a decorative pattern.
Step 6 of 6
Bake for 20 minutes or until biscuits feel dry (they shouldn’t brown). Cool completely. Dust generously with icing sugar and serve.
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