Posting all of the golden oldies certainly doesn’t keep my age a secret. I think all of us South Africans have heard of Date Roll Biscuit as it makes its appearance at most festive occasions.
Date Roll Biscuit
When I was younger I wasn’t a fan of dates. So these biscuits were not on my list of favourites.
However, things change as we grow older and our tastebuds too. Now I love dates and these biscuits have made it to my list of favourites.
Everyone has their own little version of these biscuits. I prefer mine a little shortbread like.
If you want a more crumbly texture then I suggest you substitute the icing sugar with castor sugar and reduce the cornflour to about 2 tablespoon.
As you all know I am the queen of simplicity and minimal ingredients. For these biscuits you will need butter, icing sugar, cake wheat flour, cornflour which is the same as corn starch or “mazeina”, vanilla essence, cake wheat flour, dates and desiccated coconut.
I do not use milk or eggs. Some recipes call for the biscuits to be dipped in milk and then dusted with coconut.
The coconut sticks quite well onto the dough and it gives it a neater finish so I prefer not to dip it in milk.
Some recipes also use eggs, I prefer keeping as much of my biscuits egg free so everyone can enjoy it.
How to make these biscuits
You will need to beat the butter and sugar. Ensure that your butter is soft.
Then mix in the vanilla, add the cornflour and cake wheat flour. Create a soft, pliable dough.
The dough is then divided into 16 pieces. Roll each piece into a ball. Flatten it a little, place a piece of date in the centre.
Bring the edges together and seal it in the centre by pressing it together. Roll it in the palms of your hand to create an elongated shape.
Roll the biscuit into some desiccated coconut, ensuring it’s covered well and bake.
Here’s more sweet treats for you to try:
Date Roll Biscuit
- 125 gram butter soft
- 100 ml icing sugar
- 1/2 teaspoon vanilla essence
- 1/4 cup cornflour
- 1 cup cake wheat flour see Note 1
- 8 pitted dates
- 1/4 cup desiccated coconut
- Preheat oven to 160 degrees celsius
- Beat the butter and sugar until light and fluffy. Use an electric mixer or you can mix it by hand
- Mix in the vanilla essence. Add the cornflour and cake wheat flour and mix until you create a soft, pliable dough
- Divide the dough into 16 pieces. Roll into a ball and flatten a little.Cut each date into 3 pieces lengthwise and place a piece of date in the centre
- Bring the edges to the centre and press it together to seal. roll the dough in the palms of your hand to create an elongated shape.
- Roll each biscuit into the coconut. Place them on a baking sheet and bake for 25 minutes or until they are slightly brown on the edges
- Cool a wire rack and store in an airtight container for up to a week
- Do not add all of the flour at once. You could need more or less
- If you want a more crumbly texture use castor sugar and reduce the cornflour to 2 tablespoons or you can leave it out
- I do not dip my biscuits in milk as I don't find it necessary, feel free to dip it in milk before dusting with coconut should you wish
- This recipe makes a small batch of cookies, you can double the recipe if you wish
- Although I prefer butter in my baking feel free to use margarine if you wish
- I used the whole pitted dates that I chopped into 3 pieces lengthwise but you can use the little blocks too, you will need to cut them up into the desired size