Gluten Free Klaicha - Date Filled Cookies

Time

Prep 40 min · Cook 30 min · 70 min total

Difficulty

medium

1. 1

   Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly.

2. 2

   Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. Don’t walk away and leave the machine on or you will end up with a butter ball.

3. 3

   Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes.

   30 min
4. 4

   Meanwhile make the filling – Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened – about 5 – 10 minutes, depending on your dates. Remove from the heat and set aside.

   10 min
5. 5

   Roll the dough into small round balls about the size of a large walnut or tablespoon. Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling.

6. 6

   If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet.

7. 7

   Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned. Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later – if they last that long.

   30 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.