There are few things better than knowing you have a tin of homemade cookies to go along with your cup of tea. Kate's favourite go-to shortbread cookie recipe is deliciously short and buttery, as the base with a few Eid-inspired flavours.
FOR THE STUFFING
Preheat the oven to 180˚C (160˚C fan-forced). In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy. Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
For the stuffing, heat the butter and dates in a medium pot, stirring and slightly mashing with a wooden spoon, until the dates begin to soften, about 5-10 minutes.
Divide the dough into 12g balls and flatten out 5mm thick into an oval shape.
Take a small amount of filling (½ tsp) and roll into a sausage then place in the centre and fold the dough around it so it completely covers the filling. Roll into a sausage and taper the ends then shape into crescents.
Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
Make the syrup by mixing the orange blossom and Natura Sugars Demerara Icing Sugar together. Dip each crescent into the syrup and then coat in the Natura Sugars Demerara Icing Sugar. Store in an airtight container for up to 2 weeks.
Recipe by Katelyn Allegra
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