Date & hazelnut pinwheels
July 7, 2019
A fancy-looking biscuit! You can use any nuts you prefer for this recipe - pecans, pistachios, almonds, walnuts, whatever you have handy.
Makes 60
Filling:
1 1/3 c pitted dates, cut into pieces
1/2 c water
1/2 c toasted hazelnuts, finely chopped
Cookies:
115g butter or non-dairy spread
1 c brown sugar (or coconut or rapadura)
1 egg
1 egg yolk
1 tsp vanilla extract
2 c flour
1/2 tsp baking soda
pinch salt
Make the filling by putting the dates and water in a saucepan on medium heat. Bring to a simmer then turn heat to low, cover and simmer for up to 10 min. Check that the water does not totally evaporate and dry out.
Remove from the heat and stir in nuts. Leave to cool.
Make the cookies by creaming the butter and sugar in a bowl until pale and smooth, about 1 minute. Mix in egg, egg yolk and vanilla. Sift in flour, baking soda and salt and mix until a dough forms.
Divide dough into 2 equal sized pieces. Form each into a square about 12 cm across, wrap in cling film and refrigerate for at least 3 hours or overnight.
Remove one piece of dough from the fridge. Roll dough between 2 pieces of baking paper into a rectangle about 25cm long and 20 cm wide. Spread half the date mixture onto the dough, leaving 2cm bare around the edges. Starting from the long side, roll up the dough into a tight long. Wrap log in cling film and place in fridge for at least 3 hours or overnight. Or wrap in foil and store in freezer for up to 2 months. Repeat with the other piece of dough.
When ready to bake preheat oven to 180C. Line 2 baking sheets with baking paper.
Slice the logs into 8mm thick rounds and place on your baking sheets about 2.5cm apart. Bake for about 12 minutes, rotating trays halfway through cooking, until the edges start to brown.
Cool on the baking sheets for 10 minutes then transfer to a wire rack to cool completely.
Posted by Bake Club. Posted In : cookies
