These little cookies are very soft shortcrust biscuits that welcome a filling of date cream, sweet but healthy. I revisited the recipe of @ladfoodie, a blogger expert in shortcrust pastry and tarts, this preparation intrigued me and so I changed some ingredients and here is my version.
My shortcrust pastry has a part of rice flour which makes it much more crumbly than the classic shortcrust pastry with only 00 flour, to knead it is a little softer so I used a good handful of flour to help me roll it out without letting it stick to the work surface. Date cream needs very little explanation, what's inside? Dates. Just soften them well in warm water and then blend them, with a little of the soaking water, until they become a smooth cream. The taste is similar to honey, in fact it can act as a natural sweetener.
Making the cookies is as easy as making the cream. The strudel-type wallet closure ensures that they seal well, after which cutting them takes a second. Clean the blade of the knife from time to time as it may stick to the dough after 3-4 cuts. Finish with a decoration of your choice or you can leave them simple.
Happy baking!
Ricetta
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Preparation time 30 minutes + 30 minutes rest
Baking time 15 minutes
Servings 20-22 biscuits
Ingredients
Shortcrust pastry
120 gr of rice flour
180 gr of 00 flour
150 gr of sugar
2 eggs
150 gr of butter
Dates cream
20 of soft pitted dates
Water q.s.
method
FOR THE SHORTCRUST PASTRY
1. Blend, with the help of a mixer, soft butter and sugar to obtain a sandy mixture. Add eggs and flour and mix until the dough becomes a compact ball
2. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes
FOR THE DATES CREAM
1. Soak the dates in warm water for about 20 minutes (this step can be omitted if the dates are already soft)
2. In a blender, pour the softened dates with 4-5 tablespoons of water, blend until creamy, set aside
COMPOSITION
1. Roll out the pastry with a rolling pin maintaining a height of about 1/2 cm, obtaining a rectangle 15 cm wide and 40 cm long
2. Spread the date cream along the entire length of the pastry rectangle leaving 1/2 cm empty on each long side, wallet fold the dough and cut the biscuits about 2 cm large
3. Decorate as desired, for example with a flower or a star, the upper part at the closing point of the pastry, bake at 180 ° in the oven with fan for about 15 minutes
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