Shortbread with date jam
Prep Time
Cooking Mode
375 mL (2½ cups) cup flour
125 mL (½ cup) cup sugar
150 mL (⅔ cup) cup semi-salted butter at room temperature, cut into small cubes
5 mL (1 c. thé) tsp orange flower water
1 egg
250 mL (1 cup) cup dried dates, pitted and chopped
250 mL (1 cup) cup water
15-30 mL (1-2 tbsp.) tbsp. sugar
375 mL (2½ cups) cup flour
125 mL (½ cup) cup sugar
150 mL (⅔ cup) cup semi-salted butter at room temperature, cut into small cubes
5 mL (1 c. thé) tsp orange flower water
1 egg
250 mL (1 cup) cup dried dates, pitted and chopped
250 mL (1 cup) cup water
15-30 mL (1-2 tbsp.) tbsp. sugar
Directions
1Mix together the flour and sugar in a bowl. Add butter and mix well. The dough will be crumbly.
2Incorporate the orange flower water and egg, and then knead dough quickly until consistent and smooth.
3Roll out dough to about 4- to 5-mm (¼-in.) thick. Cover with plastic wrap and refrigerate at least 1 hour.
4In the meantime, prepare the date jam. Cook dates with the water and sugar over medium heat in a saucepan for 10 to 15 minutes, stirring regularly. Set aside to cool completely.
5Preheat oven to 180°C (350°F).
6Remove dough from fridge and cut cookies with cookie cutters. Place them on parchment-lined baking sheet. Refrigerate about 10 minutes.
7Bake in the oven for 10 to 12 minutes. Leave on baking sheet to cool.
8Top a biscuit with date jam and then cover with a second biscuit. Repeat with remaining shortbread biscuits.
9Use remaining date jam in plain yogurt, with cheese, or served with lamb.
Disclaimer
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Personal Note
Personal Note