Palestinian Date Ring Cookies (Kaak Asawer)
These Palestinian date ring cookies (aka Ka’ak Asawer) are the perfect little treat when you want something sweet, but not overly indulgent. They have a hint of sweetness from the dates and are so aromatic from the addition of spices like cinnamon, cardamom, fennel, aniseed and nigella seeds.
Ingredients
For the date paste
- 200g medjool dates
- 2 tbsp extra virgin olive oil
- 1-2 tbsp water
- 1 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp aniseed powder
- Pinch of salt
For the dough
- 155g plain flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp aniseed powder
- 1 tbsp sesame seeds
- 1 tbsp nigella seeds
- 4-5 tbsp extra virgin olive oil
- 4-5 tbsp water
Instructions
- Preheat oven to 180C/160C fan/340F.
- Make the date paste by adding all the ingredients to a food processor and blending until smooth. Start off by adding 1 tbsp of water and add more if needed until you have a smooth paste that's not too sticky.
- In a large mixing bowl, mix in the flour, baking powder, salt, spices, sesame seeds and nigella seeds. Pour in the olive oil and water. Mix until you have a smooth dough.
- Divide and roll the dough into 10 equal sized balls. Then roll each into long, thin logs. Repeat with the date paste, making sure the date logs are shorter than the dough logs. This way you can seal the dough around the date filling.
- Flatten the dough out thinly with your hands, then place a date log in the middle. Seal the dough around the filling by pinching the edges.
- Shape into a ring, then use your finger to press both ends together.
- Arrange on a baking tray lined with baking paper and bake for 20-25 minutes or until golden brown.
Nutrition
Calories: 193kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 82mgPotassium: 163mgFiber: 2gSugar: 13gVitamin A: 30IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
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