Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Semolina Dough:
- 450g Semolina Flour
- 60g sugar
- 175g Anchor Unsalted Butter
- 2g cinnamon powder
- 2g baking powder
- 1g salt
- 110g Anchor UHT Fresh Milk
- Dates Filling:
- 400g Medjool Dated, pitted
- 40g water, for cooking
- 1g rose essence
- 2g cinnamon powder
- 20g Anchor Unsalted Butter
Instructions
- In a large bowl, mix semolina flour, sugar, Anchor Unsalted Butter, cinnamon powder, baking powder, and salt (dough should be crumbly)
- Rest dough overnight
- Next day, slowly add in warm Anchor UHT Milk into the semolina mixture and mix until it is soft and malleable. Cover with plastic wrap and rest for 1 hour.
- In a pot, add the pitted dates together with water. Turn on the heat then cover with lid for around 15 minutes or until dates are soften.
- Add the soften dates together with other ingredients into a bowl & mashed well using back of spoon until it forms a sticky paste. Add the dates filling into piping bag.
- Preheat oven to 180C
- Take around 160g of prepared dough, flatten it until reaches 15cm long x 5.5cm wide
- Pipe the dates filling on the bottom part along the 15cm dough, then cover with remaining dough & shape it into long cylinder
- Press the cylinder shaped dough with fork until the dough flattens into 5mm, cut the dough 4cm wide & place it on the baking tray
- Bake in preheated oven for 25-30 minutes or until the biscuit turns golden brown
- Take out from oven then rest the baking tray until completely cools down before packing, enjoy!
Semolina Dough (prepared 1 day before):
Dates Filling:
Baking:
