Fig and Date Cookies

By ctozzi

A not too sweet date and fig filling is encased in an almond flavoured shortcrust pastry that simply melts in the mouth.

The flavour of the dates and figs, when combined with the short pastry produces an irresistible date parcel. Once you try these hearty fruit filled cookies you will be hooked.

Ingredients

• Filling:
• 300 g / 10 1/2 oz dried figs, finely chopped
• 80 g / 3 oz stoned dates, finely chopped
• 125 ml / 4 fl oz / 1/2 cup water
• Finely grated zest of 1 lemon
• 100 g / 3 1/2 oz caster / superfine sugar
• Dough:
• 125 g / 4 1/2 oz unsalted butter
• 75 g / 2 1/2 oz caster sugar
• 1 teaspoon ground cinnamon
• 1 egg
• 75 g / 2 1/2 oz ground almonds
• 225 g / 8 oz plain / all-purpose flour

Preparation

Step 1

To make the filling place the dried figs, stoned dates, water, grated lemon zest and superfine sugar into a saucepan and stir over a low heat until the sugar is dissolved. Simmer uncovered for about 15 minutes or until the mixture is thick and gooey and the water has been absorbed. Set aside and allow to cool.

To make the dough cream the butter and sugar with an electric mixer until light and fluffy. Add the ground cinnamon and egg and beat until the mixture is smooth and creamy. Stir in the ground almonds and flour. Knead the dough lightly and divide into four portions. Wrap each portion in plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat the oven to 180°C / 350°F and line a baking sheet with parchment paper.

Remove one portion of dough at a time from the fridge. Roll out each portion between two sheets of baking paper until it measures approximately 10 x 20 cm / 4 x 8 inches. Spread a quarter of the filling along each rectangle leaving a ¼ inch border.

Remove the top layer of baking paper. Using the bottom layer of paper to life the dough, carefully roll the long sides over the filling tightly until the two ends meet. Gently press the ends together until they are sealed.

Transfer to a cookie sheet with the joined ends tucked under and the rolls seam-side down. Repeat with the remaining dough and filling.

Bake for 20 - 25 minutes or until lightly browned. Remove and leave on the trays for 5 minutes to cool then transfer to wire a rack to cool completely.

When cold cut the date cookies into 1 inch slices and serve.

They will keep for up to a week in an airtight container.


Makes 24