Imqaret Maltese Date Biscuit

Ingredients for filling:

• 500grams dates


• 1-cup water


• Rind of one orange, lemon and mandarin


• 2 tsp mixed spice


• ½-tsp cloves


• 2 tbsp of each brandy and orange blossom water

Ingredients for pastry:

• 250grams plain flour and 250 grams self raising flour


• 2tsp vanilla essence


• ½-cup caster sugar


• Zest of one orange and lemon


• ¼-cup or 60-gram butter, softened


• Good dash of brandy


• Three eggs plus egg wash


• Rice bran oil to deep fry

Method for filling:

Place dates, spices, water and citrus into saucepan; cook til dates have softened and formed a paste; mixing frequently to prevent burning. Add brandy and cook for 1 minute; remove from heat; add orange blossom water and mix through cool to room temperature.

 

Method:

1. Place flours and sugar on bench; make well and place remaining ingredients in centre and incorporate. Should form a smooth ball; wrap in plastic, rest for a minimum of 30 minutes, longer if possible.

2. Roll out to desired thickness, (I use my pasta machine; number 5 or 6). Spread cold date mixture in the middle of 10 cm wide strip of pastry; brush the top side with egg wash  and fold the bottom end of pastry over the date mixture, now fold the date filled middle over the egg wash; press down to seal.  Flip the date-filled strip over; cut into 5cm pieces on the diagonal, to form a diamond; cut a small slit in the centre of each biscuit.

3. Heat rice bran oil and swallow fry til golden brown on both sides; dust with a little icing sugar and serve warm with ice cream if you wish for a dessert or serve cold as a biscuit.  

 

Enjoy!