John Myers
Contents
show
Shortcrust Cakes with Date and Walnut Filling
The perfect shortcrust cakes with date and walnut filling recipe with a picture and simple step-by-step instructions.
For the dough
- 150 g Lactose-Free butter
- 80 g Extra fine sugar
- 1 packet Bourbon vanilla sugar
- 1 Egg
- 1 Egg yolk
- 250 g Cake flour mixture gluten-free
For the filling
- 10 Dates
- 100 g Walnuts
- 1 tbsp Grated lemon peel
- 2 tbsp Honey
- 1 Knife point Cinammon
- 1 Knife point Ground cloves
- 1 Knife point Cardamom
- 2 tbsp Orange liqueur
- For the shortcrust pastry, quickly knead the flour with butter, sugar, vanilla sugar, egg and egg yolk to form a smooth dough. Chill for an hour.
For the filling
- Cut the dates into pieces, mix with walnuts, lemon peel, honey, cinnamon, cardamom and orange liqueur in a blender to form a thick paste.
- Cut out roundels from the shortcrust pastry and place in the bowl-shaped recesses of the muffin tins. Fill in 1 heaped teaspoon of date mass. Press smoothly with wet fingers. Decorate as you wish.
- Bake in the oven at 180 ° for 12-15 minutes.
- The filling is also suitable for baked apples.
Facebook Comments