Serves: 18-20 | Prep Time: 20 minutes | Bake Time: 10-15 minutes | Freezing Time: 3-4 hours
Ingredients
For the dough:
125 ml Snowflake Semolina
325 ml Snowflake Cake Flour
250 g butter, softened
125 ml icing sugar
125 ml pitted dates, finely chopped
50 ml ground almonds
5 ml rose essence
For topping:
100 ml pistachios, chopped
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Cream together the softened butter and icing sugar until light and creamy.
- Fold in the chopped dates, ground almonds, rose essence and Snowflake Semolina.
- Mix well to combine.
- Sift in the Snowflake Cake Flour and mix until a soft dough forms.
- Divide the dough into two equal portions.
- Shape each portion into a neat roll and wrap tightly in foil or cling wrap.
- Freeze for 3–4 hours until firm.
- Remove from the freezer and slice into even rounds.
- Arrange onto the prepared baking tray and top with chopped pistachios.
- Bake for 15–20 minutes, or until lightly golden.
- Allow to cool completely before serving. Store in an airtight container.
For the dough:
For the shaping:
For baking:
