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DATE & BRANDY NUT SPIRALS

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DELICIOUS

Description

I am a huge fan of dates. They are like little spoons of sugar and I will pretty much pick them over any dessert.

So these biscuits are just heavenly. They have a shortbread crust but the filling is moist and gooey and the nuts add that textural crunch. You can leave out the brandy if you like.

Enjoy xxx Chef MM

DATE & BRANDY NUT SPIRALS

US (Imperial)

Print Ingredients

1 cup apple juice

¼ cup brandy

2 ½ cups of pitted chopped dates

½ cup chopped nuts

1- 4oz/8TBS stick of butter

½ cup sugar

1 egg

1 ½ tspn baking powder

2 cups all-purpose flour

Pinch salt

1 tspn ginger

InstructionsChop the dates and cook with the apple juice and brandy over medium heat until soft and mushy (about 5 minutes).

Add the chopped nut and allow to cool completely.

Cream the butter and sugar. Add the egg and whisk to combine.

Sift the dry ingredients (flour, baking powder, salt and ginger) and add to the mixture and knead to form a dough.

On a floured surface roll the dough into a flat rectangle shape ¼ inch thick

Place the cold date and nut mixture on top and spread evenly to coat.

Roll the dough up into a jelly roll till it forms long tube of rolled dough. Cover this with plastic wrap and refrigerate overnight.

Preheat the oven to 375 F

Grease a cookie sheet; set aside.

Cut the dough into 1/4-inch-thick slices. Place slices 1 inch apart .

Bake for 12-15 minutes until slightly golden brown.

Remove cookies from cookie sheet and cool on a wire rack.

Makes 40 cookies

EU (Metric)

Print Ingredients

1 cup apple juice

¼ cup brandy

2 ½ cups of pitted chopped dates

½ cup chopped nuts

1 -113 g/8TBS stick of butter

½ cup sugar

1 egg

1 ½ tspn baking powder

2 cups all-purpose flour

Pinch salt

1 tspn ginger

InstructionsChop the dates and cook with the apple juice and brandy over medium heat until soft and mushy (about 5 minutes).

Add the chopped nut and allow to cool completely.

Cream the butter and sugar. Add the egg and whisk to combine.

Sift the dry ingredients (flour, baking powder, salt and ginger) and add to the mixture and knead to form a dough.

On a floured surface roll the dough into a flat rectangle shape ½ cm thick

Place the cold date and nut mixture on top and spread evenly to coat.

Roll the dough up into a jelly roll till it forms long tube of rolled dough. Cover this with plastic wrap and refrigerate overnight.

Preheat the oven to 180 C

Grease a cookie sheet; set aside.

Cut the dough into 3/4 cm thick slices. Place slices 2cm apart .

Bake for 12-15 minutes until slightly golden brown.

Remove cookies from cookie sheet and cool on a wire rack.

Makes 40 cookies

Ingredients

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