Iraqi Date and Cardamom Rolled Cookies

What you need

• 180 g (1 1/3 cups) plain flour
• 1/4 tsp salt
• 1/2 tsp instant yeast
• 1/2 tsp sugar
• 3/4 tsp ground cardamom, divided: 1/4 tsp for the dough, 1/2 tsp for the filling
• 110 g (4 oz) ghee, melted, divided: 100 g for the dough, 10 g for the filling
• 60 ml (1/4 cup) milk, plus a little for brushing
• 150 g (5 oz) pitted dates, preferably soft
• 3 tbsp water
• 1 tsp nigella seeds, optional

Method

Restated from the original video

1. 1

   Mix the flour, salt, yeast, sugar and 1/4 tsp of the cardamom in a bowl.

2. 2

   Stir in 100 g of the ghee until the mixture looks like a rough crumb, then add the milk and mix to a soft dough.

3. 3

   Knead for 2 min on the counter. Return it to the bowl, cover and rest for 30 min. The dough should relax, not double.

4. 4

   Chop the dates and simmer them with the water and the remaining 1/2 tsp of cardamom over medium-low heat until they break down, 4-5 min.

5. 5

   Blend the dates to a smooth paste, then stir in the last 10 g of ghee. Leave it just warm so it spreads easily.

6. 6

   Heat the oven to 175 °C (350 °F). Line a baking tray with baking paper.

7. 7

   Roll the dough on a sheet of baking paper into a rectangle about 28 x 25 cm (11 x 10 in).

8. 8

   Spread the date paste over the dough, leaving a 2 cm (1 in) bare strip along one long edge.

9. 9

   Roll up the dough from the opposite long edge toward the bare strip, finishing with the seam underneath.

10. 10

    Cut the roll into 12 slices about 2.5 cm (1 in) thick with a serrated knife. Stand the slices on the tray, spirals facing up.

11. 11

    Brush the tops with milk and scatter over the nigella seeds.

12. 12

    Bake until lightly golden, 15-20 min. Serve warm or at room temperature.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.