Arabian Date Cookies

INSTRUCTIONS

• 1
  First, prepare the filling: Place the dried dates in a small saucepan, add 50 ml of water, and bring the mixture to a boil over high heat. Then reduce the heat to medium, cook the mixture for 3–5 minutes, and mash the dates with a fork to create a coarse date paste. Remove the saucepan from the heat.
• 2
  Now preheat the oven to 160 °C and line a baking sheet with parchment paper. Then prepare a food processor, add spelt flour, coconut oil, milk, brown sugar, and baking powder, and mix the entire mixture for 1–2 minutes until all ingredients combine into a compact mass. Divide the resulting dough into 8 equal parts and shape them into balls. Then flatten each ball in your palm into a thin disc, place ⅛ of the date filling in the center, wrap the edges of the disc around the filling, press them together with your fingers, and reshape into a ball. Place the filled balls on the lined baking sheet. Once you have used all the dough and filling, slightly flatten each ball with the bottom of a glass to make them as thin as possible (about 0.5 cm) without tearing the dough.
• 3
  Place the prepared balls in the preheated oven and bake until golden brown for 25–30 minutes at 155–160 °C.
• 4
  Store the finished cookies in an airtight container. They will last 2–3 days at room temperature, and up to 4–5 days in the refrigerator.