Arabian Date Cookies

First, prepare the filling: Place the dried dates in a small saucepan, add 50 ml of water, and bring the mixture to a boil over high heat. Then reduce the heat to medium and simmer for 3–5 minutes, mashing the dates with a fork until a coarse date paste forms. Remove the saucepan from the heat.

Preheat the oven to 160 °C and line a baking tray with parchment paper. In a food processor, combine the spelt flour, coconut oil, milk, cane sugar, and baking powder. Mix for 1–2 minutes until all ingredients combine into a compact dough. Divide the resulting dough into 8 equal parts and form balls. Flatten each ball in your palm to form a thin disc, place 1/8 of the date filling in the center, gather the edges around the filling and pinch them with your fingers, then form a ball again in your palms. Place the filled balls on the prepared tray. After using all the dough and filling, gently flatten each ball with the bottom of a glass until they reach a thickness of about 0.5 cm, being careful not to break the dough.

Place the cookies in the preheated oven and bake until golden, for 25–30 minutes at 155–160 °C.