Moroccan Date Cookies (Buttery Biscuits with Spiced Date Filling)

Date filling

• 250 g Dried dates, pitted
• 1 tbsp Sunflower oil
• 1 ½ tsp Ground cinnamon
• 2 tsp Orange Blossom Water

Dough and finish

• 300 g Plain flour
• 90 g Icing sugar
• 1 pinch Fine sea salt
• 170 g Unsalted butter, softened
• 1 Egg yolk
• 2 tsp Orange Blossom Water
• 30 g Icing sugar

1. Heat the oven to 180°C (355°F) and line a baking tray. If your dates are very firm, warm them in a saucepan with 2 tbsp water for 2 to 3 minutes until pliable, then tip into a bowl.
2. Make the filling: mash the dates with the sunflower oil, ground cinnamon and 2 tsp orange blossom water until you have a smooth, spreadable paste. If needed, add 1 to 2 tsp water to loosen slightly, then set aside to cool.
3. Make the dough: in a mixing bowl, combine the plain flour, 90 g icing sugar and fine sea salt. Rub in the unsalted butter until the mixture looks like fine crumbs.
4. Add the egg yolk and the remaining 2 tsp orange blossom water, then mix to a soft dough. If it feels dry, add 1 tsp water at a time just until it comes together; avoid overworking.
5. Divide the dough into 18 pieces. Flatten each piece in your palm, add a small spoonful of date paste, then pinch to seal and roll into a neat ball; place seam-side down on the tray.
6. Bake for 12 to 15 minutes until the cookies are set and just turning pale golden at the base. Cool on the tray for 5 minutes, then transfer to a rack to cool completely.
7. Dust the cooled cookies with the remaining 30 g icing sugar. Serve with mint tea.

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