Koloocheh

Instructions

1. Mix the flour, baking powder, cardamom and a pinch of salt. Add the soft butter and rub with your fingertips until the texture is sandy.
2. Work in the icing sugar, egg yolk and milk, then knead quickly into a smooth dough. Cover and refrigerate for 30 minutes.
3. For the filling, heat the dates with the water over low heat for 5 minutes, then mash them into a thick purée with the cinnamon.
4. Preheat the oven to 180 °C. Divide the dough into small balls, flatten them in your palm and place a spoonful of filling in the centre.
5. Close the dough around the filling, then flatten slightly to form a disc about 5 cm across.
6. Place on a tray lined with baking paper and bake for 12 to 15 minutes, until the bottoms are golden.
7. Let them cool completely on a rack before serving or storing in an airtight tin.