Arabian Date Cookies

Preparation

• 1
  First, prepare the filling: Place the dried dates in a small saucepan, add 50 ml of water, and bring to a boil over high heat. Then reduce the heat to medium and simmer the mixture for 3–5 minutes, mashing the dates with a fork until a coarse date paste forms. Remove the saucepan from the heat.
• 2
  Preheat the oven to 160 °C and line a baking sheet with parchment paper. In a food processor, mix spelt flour, coconut oil, milk, raw cane sugar, and baking powder for 1–2 minutes until all ingredients are combined into a compact dough.
• 3
  Divide the dough into 8 equal pieces and form them into balls. Press each ball into a flat disc in the palm of your hand, place 1/8 of the date filling in the center, fold the edges over the filling, and press firmly. Roll it into a ball again in your palms. Place the filled balls on the baking sheet. Once all the dough and filling are used, gently flatten the balls with the bottom of a glass (about 0.5 cm thick) without tearing the dough.
• 4
  Bake the cookies in the preheated oven at 155–160 °C for about 25–30 minutes until golden brown. Store the finished cookies in an airtight container. They will keep for 2–3 days at room temperature, or up to 5 days in the refrigerator.