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Small energy-rich pastries to have with your tea or out on a walk.
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For 24 pastries:
- 125g softened butter
- 125g caster sugar
- Grated zest of ½ an orange
- 250g plain flour
- 3 tbsp milk
- 1/2 sachet baking powder
- 180g dates, stoned and grateds
- 4 tbsp water
- 50g Demerara sugar
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- Prepare the dates: soften the dates in a pan with 4 tbsp water for 5 minutes stirring every so often. Set aside
- Prepare the dough: in a large bowl beat the softened butter, sugar and the grated orange rind till pale.
- Fold in the flour and baking powder, then add the milk and form into a ball.
- Pre-heat oven to 180°.
- Take ½ the dough and roll out on a sheet of baking parchment to 3mm thick. If the dough is too soft, let in it stiffen in the fridge for 15 minutes. Using a pastry-cutter or wheel, cut the dough into rounds 6cm in diameter. Place a teaspoon of the date mixture on one side of the circle, then fold over to form a half moon. Seal the edge with your fingers. Repeat till all the dough has been used up. This should make 24 pastries.
- Brush with milk, sprinkle with Demerara sugar and cook for approx 15 minutes till just golden.
These pastries will keep for 2 days in a sealed tin.
See recipe of Date Squares.
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