Date Roll Biscuit
When I was younger I wasn’t a fan of dates. So these biscuits were not on my list of favourites. However, things change as we grow older and our tastebuds too. Now I love dates and these biscuits have made it to my list of favourites. Everyone has their own little version of these biscuits. I prefer mine a little shortbread like. If you want a more crumbly texture then I suggest you substitute the icing sugar with castor sugar and reduce the cornflour to about 2 tablespoon.
Ingredients Required
As you all know I am the queen of simplicity and minimal ingredients. For these biscuits you will need butter, icing sugar, cake wheat flour, cornflour which is the same as corn starch or “mazeina”, vanilla essence, cake wheat flour, dates and desiccated coconut. I do not use milk or eggs. Some recipes call for the biscuits to be dipped in milk and then dusted with coconut. The coconut sticks quite well onto the dough and it gives it a neater finish so I prefer not to dip it in milk. Some recipes also use eggs, I prefer keeping as much of my biscuits egg free so everyone can enjoy it.
How to make these biscuits
You will need to beat the butter and sugar. Ensure that your butter is soft. Then mix in the vanilla, add the cornflour and cake wheat flour. Create a soft, pliable dough. The dough is then divided into 16 pieces. Roll each piece into a ball. Flatten it a little, place a piece of date in the centre. Bring the edges together and seal it in the centre by pressing it together. Roll it in the palms of your hand to create an elongated shape. Roll the biscuit into some desiccated coconut, ensuring it’s covered well and bake.
Here’s more sweet treats for you to try: 3 Ingredient Homemade Eet-Sum-Mor Cashew and Coconut Cookies Mock Romany Creams Biscuit If you loved this, please share!
