Date cardamom cookies

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Recipe by Damaris Beems Course: Sweet, Cake, StarterCuisine: Middle East, Morocco
Pieces

40

servings
Preparation

40

minutes
Cooking time

24

minutes
Total time

0

minutes

Date cardamom cookies are of course available on every street corner throughout the Middle East. From Lebanon to Morocco (that’s North Africa idd) and back. And in any form, they are delightful. This one too. We also use them as a starter in the menu. With a dip. Divinely delicious and surprising at the same time.

Ingredients

  • 500 gram 500 medjouldadels

  • 2 table spoon 2 orange blossom water

  • 75 gram 75 flour

  • 1,5 table spoon 1,5 olive oil

  • 50 gram 50 semolina and 2 tablespoons for pollination

  • 1 table spoon 1 ground cardamom

  • 1 table spoon 1 caster sugar

Cooking time

  • Deseed the dates and put them in a saucepan with 75 ml of water, the cardamom powder, the sugar and the orange blossom water. Put the lid on and let it simmer gently and reduce to a viscous paste.
  • Mix the flour, semolina, 75 ml lukewarm water and olive oil into a nice dough. Roll it out and cut it into four equal bars.
  • Remove the date paste from the pan and let it cool down for a while.
    Place a sheet of parchment paper on the counter. Spread the date paste on top. Place a sheet of parchment paper on top and roll it out into a slice about 0.5 centimeters thick.
  • Preheat your oven to 160 degrees.
    Also divide your date paste into four parts. Roll them up into a hose and place each on your part dough. Roll it up into a dense hose. Roll them through the remaining semolina. Now let it set in the fridge covered for half an hour.
  • Place a sheet of parchment paper on your baking sheet.
    Cut off slices of your dough/date hoses and place them side by side on the baking sheet.
    Bake them nice and crispy for 25 minutes.

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