Tuesday, 28 August 2018

Date Roll

Date Roll

120g butter
240g cake flour...
20g icing sugar
pinch of salt
100g dates
2 tablespoons rum or orange juice
2 tablespoons granulated sugar
150g desiccated coconut
50ml milk

Baking Method:
1. Soak the dates in rum a few days prior to baking date rolls. Combine with granulated sugar then blend to form a date paste. Store in the refrigerator until needed. If you are opting for the alcohol free version then omit this step. Simply add the orange juice to the dates then blend to form a smooth paste.

2. When making the casing of date rolls the butter should be at room temperature. This helps create a soft biscuit dough. Sift the flour and icing sugar into the butter then combine until a soft dough is formed. Continue kneading for a minimum of 5 minutes until the dough is soft.

3. Roll the dough bewteen two sheets of baking paper or cling film. Use a knife or pastry wheel to cut straight edges then measure approximately 5cm horizontal strips.

4. Pipe or spoon the date paste onto the dough. Fold the dough over the date paste using the cling film to form a roll. Remove the plastic then press to seal the sides.

5.Dip the date rolls into milk then into coconut. Place in a greased or non stick baking pan then place in the fridge for 30 minutes. This will help retain the shape of the rolls.

5. After 30 minutes in the fridge pipe the remaining date paste into the ends of the date rolls to give them a fuller appearance.

6. Bake in a preheated oven for10 – 12minutes at 180 degrees Celsius. Baking time may vary depending on the optimum functions of your oven. Allow to cool before serving.

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