Date Roll Biscuit
These biscuits have a shortbread like texture, stuffed with dates
Servings: 16
Ingredients
- 125 gram butter soft
- 100 ml icing sugar
- 1/2 teaspoon vanilla essence
- 1/4 cup cornflour
- 1 cup cake wheat flour see Note 1
- 8 pitted dates
- 1/4 cup desiccated coconut
Instructions
- Preheat oven to 160 degrees celsius
- Beat the butter and sugar until light and fluffy. Use an electric mixer or you can mix it by hand
- Mix in the vanilla essence. Add the cornflour and cake wheat flour and mix until you create a soft, pliable dough
- Divide the dough into 16 pieces. Roll into a ball and flatten a little.Cut each date into 3 pieces lengthwise and place a piece of date in the centre
- Bring the edges to the centre and press it together to seal. roll the dough in the palms of your hand to create an elongated shape.
- Roll each biscuit into the coconut. Place them on a baking sheet and bake for 25 minutes or until they are slightly brown on the edges
- Cool a wire rack and store in an airtight container for up to a week
Notes
- Do not add all of the flour at once. You could need more or less
- If you want a more crumbly texture use castor sugar and reduce the cornflour to 2 tablespoons or you can leave it out
- I do not dip my biscuits in milk as I don't find it necessary, feel free to dip it in milk before dusting with coconut should you wish
- This recipe makes a small batch of cookies, you can double the recipe if you wish
- Although I prefer butter in my baking feel free to use margarine if you wish
- I used the whole pitted dates that I chopped into 3 pieces lengthwise but you can use the little blocks too, you will need to cut them up into the desired size