Dates Cookies | Eggless Dates Cookies Recipe | Easy & Quick Recipe | Ep:8
Dates Cookies| Eggless cookies, Easy & quick recipe, #Rizu'sFlair, #8
Ingredients
Unsalted butter-100 g
Powdered sugar - 1/2 cup
All purpose flour -1 cup
Cornflour -2 tbsp
Cardamom powder - 1 tsp
Baking Powder -1 tsp
Chopped dates 1cup
Bake @ 150 c for 20 minutes
in middle rack
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Pinwheel Cookies | Craving for Baking
???? Ingredients:
125g butter
100g caster sugar
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon milk
200g sifted plain flour
1/2 teaspoon baking powder
30g cooking chocolate, melted
1 tsp milk
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Healthy cookies| Dates Pinwheel Cookies | Dates Cookies | Dates and Nut cookies
This dates nut cookies is a healthy option with very little sugar added. Very easy to make.
Winter Special Dates biscuits | Dates cookies Immunity booster Recipe @cookingwithchefarif
Winter Special Dates biscuits | Dates cookies Immunity booster Recipe @cooking with chef Arif
#biscuits #winterspecialrecipes #viral #cooking #happycookingtoyou #food #datesbenefits#dates #bakerystylecookies #khajoorrecipe
@cookingwithchefarif
How to make Dates cookies at home
How to make Dates biscuits at home
Khajoor ke meethe biscuits
Pinwheel Cookies
Pinwheel Dates biscuits recipe
Pinwheel cookies recipe
winter Special Recipes
ingredients:
for feeling
Dates 250 mg
Suger 1/4 cup
water 1/4 cup
ingredients for dough
All purpose flour 2 cups
sugar 200 gm
salt 1 tsp
soda 1 tsp
egg one
butter 100 gm
Winter Special Dates biscuits | Dates cookies @cooking with chef Arif @cookingwithchefarif
PINWHEEL COOKIES
**PINWHEEL COOKIES**
Baking my way through the pandemic one recipe at a time., let the craziness continue EVERY morning at 10am on Facebook LIVE
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PINWHEEL COOKIES
INGREDIENTS
100g Butter (Salted)
100g Caster sugar
1 egg yolk
2 teaspoons vanilla extract
1 tablespoons milk
200g Plain Flour
1 Teaspoon baking powder
CHOCOLATE PASTE:
20g cocoa mixed with15g melted butter and 1 tablespoon of milk
METHOD
Pre-heat oven to 180C & line cookie tray
Melt 15g of butter in 1 tablespoon of milk for a few seconds in the microwave. Add cocoa and mix well. Set aside. (chocolate paste)
Cream butter and sugar until light and fluffy. Add your egg yolk , vanilla extract, then milk, until mixed.
Mix the flour together with the baking powder, gradually add your dry ingredients , until the dough leaves the side of the bowl. Divide dough, (it weighs approximately 450g in total ) you want to weigh out 150g of dough to add to your chocolate paste and then the rest 300g is for your vanilla cookie
Add your chocolate paste to your weighed out vanilla (150g ) and put it back in the mixing bowl to beat until the chocolate mixture is until fully incorporated. This now forms the chocolate dough.
Form the vanilla and chocolate dough into balls, flatten and wrap the cookie dough in cling wrap , chill for about 10-15 minutes as it makes life easier when rolling out. Roll vanilla dough between clingfilm sheets into a rectangle around 7” in width and 8” in length. Repeat with the chocolate dough. Lie each dough side by side both still covered with clingfilm.
Peel back one sheet of clingfilm from both doughs and now flip the chocolate dough on to the vanilla dough ,you’ll end up with the chocolate on top of the vanilla dough with the clingfilm still attached ,like a clingfilm sandwich.
With the clingfilm still on ,lightly press the surface with a rolling pin ,this helps stick both the vanilla and chocolate dough together , peel off remaining clingfilm. Trim the edges to tidy up…
With the short end facing you, roll the dough tightly into a log just like you would a swissroll (Vanilla dough still has the clingfilm on its base to make it easier to roll up) roll your dough in some sprinkles and chill in fridge for 30minutes
Slice about a finger thickness in width with a sharp knife.
Place cookie slices on a cookie sheet lined with parchment paper and bake for 10 - 12minutes depending on the size. Check at 10minutes they should be baked, slightly puffed up and a little golden around the edges
Remove cookies from tray and place on a cooling rack …Devour
TIP Once you split your dough, you can dye your vanilla cookie dough portion with gel paste if you wish and add a flavouring…so colour it green and add peppermint to make peppermint pinwheels! ..¼ teaspoon mint extract, squeeze of gel.
Ka-Boom you’re done!
Easy peasy chockywockydoodah Day!
Savta (Grandma) Zahava's Date Cookies
These cookies are so good, no wonder we keep making them for you!
Follow along as Ilana makes her Savta (grandmother) Zahava's date cookies. A classic baked treat throughout the Middle East, check out the family's twist to make it even easier to make, and make it your own!
Recipe is below after the break, finished cookies are throughout the video, enjoy!
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Savta’s Date Cookies
For cookie dough:
125g caster (2/3 cup super fine) sugar
250g (1 cup) unsalted butter or margarine at room temperature, diced
Pinch of salt
1 egg
Juice of half a lemon
380g (3 cups) plain flour
For filling:
400g (14 ounces) pitted dates
400ml (14 fl ounces) boiling water
100g (3 ½ ounces) walnuts, chopped
2 tsp ground cinnamon
Zest of half an orange
For the dough: In the bowl of a stand mixer, cream together the butter and the sugar until light and fluffy. Add the salt and egg and beat until combined, add the lemon juice and beat once more, then add the flour and beat until just combined.
Dump the contents of the mixing bowl directly onto a clean work surface and knead a couple of times until you have a smooth dough. Divide the dough into two equal portions, shape the dough into disks and wrap each in plastic wrap or baking paper. Refrigerate for at least an hour, or up to 3 days. Alternatively, freeze the raw dough for a month and be sure to let the dough thaw before attempting to roll it out.
While the dough chills, make the filling: Start by soaking the dates in boiling water for a half-hour, until the dates have softened. Drain the dates well and squeeze out any excess water. Place the dates, chopped nuts, cinnamon and orange rind in a food processor. Pulse the mixture until you have a rough paste, if you prefer a smoother filling keep pulsing the contents of the food processor until you reach the desired consistency.
To Assemble: Preheat oven to 160°C (350°F), line a baking tray with a piece of baking paper and set aside. Between two sheets of baking paper, or on a well-floured baking mat, roll out one portion of dough into a rough rectangle about ¼ inch thick (about 13 x 9 inches).
Cover the dough with half the filling, leaving a bit of a border on all sides. Starting with the long side, roll up the dough jelly-roll style. Place the cookie roll on the prepared baking tray. Using a sharp knife, make shallow indentations every ½ inch along the top of the cookie roll/loaf to indicate where, once baked, you will cut the roll into cookies. Repeat with remaining dough and filling. Place second cookie roll on the baking tray alongside the first roll, allowing about 3 inches apart.
Place cookies in the oven and bake for about 25-30 minutes, until the rolls are golden brown. Take out of the oven and cool for five minutes before slicing the cookies along the indentations.
Once completely cool, store in an airtight container for 3-4 days. These cookies also freeze brilliantly.