• Prep Time 25 minutes
  • Cook Time 25-30 minutes
  • Serving For 30 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

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


    Semolina Dough (prepared 1 day before):
  1. In a large bowl, mix semolina flour, sugar, Anchor Unsalted Butter, cinnamon powder, baking powder, and salt (dough should be crumbly)
  2. Rest dough overnight
  3. 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.
  4. Dates Filling:
  5. 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.
  6. 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.
  7. Baking:
  8. Preheat oven to 180C
  9. Take around 160g of prepared dough, flatten it until reaches 15cm long x 5.5cm wide
  10. Pipe the dates filling on the bottom part along the 15cm dough, then cover with remaining dough & shape it into long cylinder
  11. Press the cylinder shaped dough with fork until the dough flattens into 5mm, cut the dough 4cm wide & place it on the baking tray
  12. Bake in preheated oven for 25-30 minutes or until the biscuit turns golden brown
  13. Take out from oven then rest the baking tray until completely cools down before packing, enjoy!

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