Date pinwheel cookies for passover
Is this even possible? Kosher for Passover cookies that don’t taste like you’re compromising on taste or texture.
You probably won’t even be able to tell that these are totally kosher for Passover.
This recipe does a great job of mimicking your favorite shortcrust pastry cookies, even over Passover. Great served with coffee or hot chocolate.
Makes 30 cookies
100 grams cold butter
100 grams sugar (1/2 cup)
2 medium eggs
150 grams kosher for Passover self-raising flour (3/4 cup)
70 grams matzah flour (a little under half a cup)
1. Cut the butter into small cubes. It needs to be cold from the fridge. Add the other ingredients and process into a uniform and slightly sticky dough. Refrigerate for 30 minutes.
2. Flour a sheet of parchment paper and divide the dough in two. Roll each one out to a 20×25 cm rectangle and spread your spread of choice evenly over the dough. Leave the margins empty. It ends up being around a heaped tablespoon per rectangle.
3. Roll into a roulade. Use the parchment paper to help you roll the entire unit.
Freeze for two hours or longer if you have more time, then slice into 4-5 mm slices and place them on a sheet of parchment paper. Another option is to refriegrate the roulades for around 30 minutes and use a knife to score slices.
5. Preheat an oven to 180°C. Bake for around 18 minutes. The cookies go a light golden color. If you slice the cookies after baking, make sure you use a sharp knife and be careful, the dough is delicate!
Good to know…
You can freeze either before or after baking. If you want to make these non-dairy, use margarine, not oil. The dough is difficult to work with. Flour the parchment paper and roll it gently.