Yields about 36 cookies
When you sit down to eat these cookies, please make sure that you have a tall glass of milk to go with it. The experience will be totally blissful.
1/2 cup salted butter, softened
Stir in remaining ingredients.
Note: I halved the recipe and got about 20 cookies.
(Make 35-40 depending on the size)
200g all purpose flour
60g fine sugar
200g dates, cut into strips
200g walnuts, sliced (optional)
Yolk of an egg for glazing
Beat the butter till fluffy.
Add the sugar and beat till fluffy again.
Add 1 well beaten egg and beat till incorporated with the sugar and butter.
Fold in the flour and mix till well blended. Knead lightly till it forms a dough. If the dough is too soft, refrigerate for around 10-15 minutes before rolling it out.
Roll it out to a rectangular piece to a 1/4″ thickness. Cut into 1 1/2 – 2″ squares.
Put 2 strips of date and walnut (if you’re using walnuts) on each roll and roll it up. Apply a little water to seal the edges.
Place on a well greased baking tray leaving about an inch of space between any 2 pieces.
Using a pastry brush, brush the top of each roll with egg yolk for a glazed look.
Bake for 10-15 minutes at 160ºC.
Cool completely before storing in an airtight container.
You should spend some time browsing her blog. She makes some lovely treats.
Also, don’t forget to check the others have submitted this week.
This week, I’d like to showcase something that is quite popular in India during Christmas. Its a little cookie called the ‘Nankatai’. It has a lovely taste and is a favorite with kids and adults alike. Today, I will share with you one of the recipes that I use for this cookie. Please forgive the image quality, a mobile phone camera was used to capture this.
Don’t forget to spend some time to check out what the others have come up with this week!
Week 11 Twelve Weeks of Christmas:
Its December, can you believe that? I’m so happy. This is my favorite month of the year, and we get to celebrate my favorite holiday – Christmas. And speaking of favorites, today I stumbled on something that flew right onto my list of favorites – Meringues. I can’t believe I hadn’t made this before. Actually, I did try it out before, but they turned out flat and stuck to the baking paper and so it ended up in the trash, but don’t tell anyone that. **wink wink** Anyway, this was a few years ago and I never considered making meringues again. However, in the last few weeks, I’ve been toying with the idea of making a Pavlova. According to me, it falls in the same category as the meringues, so I was a little apprehensive and it has been on hold since. For some reason, I felt brave this morning and decided that it was time to give meringues another shot. I knew that if I couldn’t make meringues, making a pavlova would be quite questionable.
This attempt was better than the previous, but I still have some kinks to work out. Maybe some of you can help me understand what I can do differently the next time. Oh yes, I’m going to make these again, because even though they weren’t visually very appealing, I loved the taste and texture. It was light and airy, crisp on the outside and a little chewy on the inside. They just melt in you mouth. I know for a fact that the next time, I will need to add more color and flavor, because what I used this time wasn’t nearly enough. Some of the meringues cracked a little. Can anyone tell me how this can be avoided? I’d love to hear from you. I tried the kisses and wreaths and I wanted to create something that looked like Christmas trees, those didn’t turn out too well, some cracked and some tilted. I used inspiration from here, here and here. I couldn’t settle on any one so here’s what I did.
2 egg whites
1/2 cup sugar
A pinch of cream of tartar
Green food coloring
Sprinkles, or sanding sugar to decorate
Preheat the oven to 160°C.
Whisk the egg whites and cream of tartar together till it gets light and foamy. Gradually add the sugar and keep whisking till it reaches a stiff peak consistency.
Add food coloring and flavor extracts of your choice. I used green food color and peppermint extract and mix well. Prepare a piping bag and use a star shaped icing tip and pipe out the meringues onto some lightly greased baking paper. Bake at 160°C for about 20 minutes and then at 140°C for another 20 minutes.
Cool and decorate as desired. I used a mix of red sanding sugar and some crumbled cinnamon jelly beans.
I can’t wait to try this again and hopefully get visually better results.
Go ahead and take a peek at what the other wonderfully talented folks have made this week.
Week 10 Twelve Weeks of Christmas: