Ingredients
DATE FILLING
- 20 g Ghee
- 500 g pitted dates
DOUGH
- 250 g unsalted butter
- 500 g plain flour
- 2 level tbsp icing sugar
- 2 level tsp baking powder
- 200 g sour cream, Or cream
METHOD
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place ghee and pitted dates in tm6 bowl 20sec/speed 6
Repeat if it's not smooth enough.
Transfer into a small bowl. - Pre heat oven to 170 degrees
Place butter and flour icing sugar and baking powder in tm6 bowl
10sec/speed scrape sides and repeat if needed
It should resemble breadcrumbs.
Add sour cream or cream mix 20sec/speed 3
Then place it on dough function
1 min
Check if it's combined if it needs more than repeat steps on dough function.
Place the dough in cling wrap and refrigerate 30/40 mins. - Cut dough into 4 portions.
Roll each portion into a circle then cut into a triangles( just like how you would cut a pizza).
Place date filling on each triangle then roll into a crosisant.
Repeat untill all dough is finished.
Place crescent on baking tray and bake for 25 minutes at 170 degrees
Once biscuits are cooled sprinkle icing sugar
And place in container untill needed.
METHOD
Tip
You can use any filling you like for these biscuits
I sometimes make jam ones or nuttella filled ones.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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