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Arabian Date Cookies

Name: Arabian Date Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Orientalische Küche
Ingredients: 120 g dried dates (pitted); 100 g whole spelt flour (type 1050); 70 g coconut oil (liquid); 2 tbsp low-fat milk; 2 tsp raw cane sugar; ½ tsp baking powder

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50 min

Under an hour

Knuspr-Küche

Diese köstlichen arabischen Dattelkekse sind die perfekte Kombination aus einem zarten Dinkel-Mürbeteig und einer fruchtig-süßen Dattelfüllung. Sie sind nicht nur ein gesunder Snack für zwischendurch, sondern bringen auch einen Hauch von Orient in Ihre Küche. Ideal zu einer Tasse Tee oder Kaffee!

Ingredients

Price per portion:€ 0.46

Ingredients

Select all ingredients

Dates 120 g getrocknete Datteln (entsteint)

Whole grain spelt flour 1kg 100 g Dinkelvollkornmehl (Type 1050)

Coconut oil 70 g Kokosöl (flüssig)

Whole milk 3.5% fat 2 EL fettarme Milch

Brown cane sugar PL 2 TL Rohrohrzucker

Baking powder ½ TL Backpulver

Preparation method

First, prepare the filling: Place the dried dates in a small saucepan, add 50 ml of water, and bring to a boil over high heat. Then reduce the heat to medium and simmer the mixture for 3–5 minutes, mashing the dates with a fork until a coarse date paste forms. Remove the saucepan from the heat.

Preheat the oven to 160 °C and line a baking sheet with parchment paper. In a food processor, mix spelt flour, coconut oil, milk, raw cane sugar, and baking powder for 1–2 minutes until all ingredients are combined into a compact dough.

Divide the dough into 8 equal pieces and form them into balls. Press each ball into a flat disc in the palm of your hand, place 1/8 of the date filling in the center, fold the edges over the filling, and press firmly. Roll it into a ball again in your palms. Place the filled balls on the baking sheet. Once all the dough and filling are used, gently flatten the balls with the bottom of a glass (about 0.5 cm thick) without tearing the dough.