| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 60 minutes |
| Serves | 20 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 283 |
| Fat | 13g |
| Saturates | 6g |
| Protein | 4g |
| Carbs | 40g |
| Sugars | 21g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 210°C, gas mark 8, and line a 20cm x 20cm baking sheet with baking paper.
Combine the sugar, baking powder and flour with the salt, and orange blossom water, and mix well.
Cube the cold butter and rub it in until the mixture resembles rough breadcrumbs then stir in the egg to form a dough.
Divide the dough in thirds and press 2⁄3 of the mixture into the baking sheet.
Pit the dates and place them in a food processor and blitz to form a paste.
Toast and chop the walnuts.
Stir the walnuts into the date paste.
Spread this mixture over the shortbread base.
Crumble the remaining dough over the filling and bake in the preheated oven for 50 minutes to 1 hour, or until golden brown.
Allow to cool completely before slicing into squares and serve with the BRW Society Cookie Black tea.
