Date & Nut Biscuits

Makes approx 20

4 cups of plain flour
1 cup of vegan butter or margarine
4 tablespoons of rose water
6 tablespoons of soy milk
Icing sugar for sprinkling

For the filling:

¾ cup of seedless dates
¾ cup of walnuts
½ cup almonds
¼ cup of pistachios
(Combine all of these in a food processor)
¼ cup of water
¼ cup of raw sugar
2 teaspoon of cinnamon

1. Preheat oven to 160oC
2. Make the filling – place all ingredients into a saucepan & cook over a low heat. The water will be absorbed and the mixture will take on a thick, sticky texture. Allow to cool to one side. (Can still be used mildly warm)
3. Place flour & vegan butter or margarine in a bowl & work with fingertips to get a crumble affect
4. Add rose water & soy milk & knead into a soft dough. (Add more milk if necessary)
5. Take walnut size lumps of dough. Roll into balls. Do them all at the same time to ensure they are all reasonably around the same size. Makes approx 20 (+)
6. Hollow each ball with your thumb to make a little “nest” in the palm of your hand. Place ½ teaspoon or a fraction more into the centre & press the sides together. Sealing the ball
7. Please balls onto an ungreased baking tray. Press to flatten slightly with a fork. This will leave little dents in the biscuit
8. Bake for 20-25 minutes. Do not let the dough brown.
9. Cool slightly & sprinkle with icing sugar

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