FILLING
1/2 lb Dates Chopped
1/3 c Water
1/4 c Sugar
1 ts Lemon Juice
-DOUGH-
1/2 c Butter
1 1/2 c Brown sugar
1 Egg, beaten
2 c Flour
1/4 ts Salt
1/2 ts Baking soda
FILLING: Cook the dates in a medium saucepan with the water Sugar and lemon
juice until mushy and spreadable.
DOUGH: Cream butter, brown sugar and beaten egg. Sift together the flour,
salt, and baking soda and add to the creamed butter mixture. Whizz in a
food processor until smooth and the consitency of pastry, then wrap in
greaseproof paper and chill in the refrigerator for 30 minutes to make the
dough easier to roll out.
Roll the dough until 1/4 inch thick. The dough should be a rectangle
about 9 inches by 20 inches.
Spread the filling mixture evenly on the dough.
Roll the dough and filling into a 20 inch long log, wrap in greaseproof
paper and refrigerate again for a few hours to make it easier to cut.
Cut the log into 1/4 inch thick slices and bake on a greased tray at 350F
for 8 – 10 minutes
Shared by: Mike Kear
From
Yields
4 Servings
