Dates and fig pinwheel cookies


For the cookie dough:-

  1. All purpose flour – 1 cup
  2. Baking soda – 1/4 tsp
  3. Salt – a pinch
  4. Butter – 50 grams, softened
  5. Caster sugar – 1/4 cup
  6. Brown sugar – 1/4 cup
  7. Egg – half of a small egg
  8. Vanilla essence – 1/2 tsp

For the filling:-

  1. Dates – 1/2 cup, deseeded & coaresely chopped
  2. Figs – 2 tbsps, chopped
  3. Water – 1/2 cup
  4. Cashews – 2 tbsps, powdered coarsely in the mixer
  5. Orange marmalade – 1 tbsp ( I used the bitter variety)


  1. For the filling, combine the dates, figs & water in a saucepan & cook till all the water has evaporated. Let cool. Grind to a coarse paste using your the mixer/ food processor. Add the nuts powder + orange marmalade & mix.
  2. For the cookie dough, sift together the plain flour, baking soda & salt. Cream together the softened butter & the sugars. Beat in the egg and vanilla essence. Fold in the flour mixture & combine to make a slightly soft dough. Refrigerate for 30 minutes or till firm.
  3. To make the cookies, roll out the prepared cookie dough into a rectangle of 1/4″ thickness. Spread the dates-figs mixture over the rolled out dough. Roll the dough tightly like you do for making jelly rolls.
  4. Wrap the cookie log with a cling film & refrigerate preferably overnight.
  5. The next day, preheat the oven to 180C.
  6. Cut cookies of 1/2″ thickness & place them on a tray lined with foil.
  7. Bake at 180C for 15 minutes. Cool slightly. Flip the cookies & bake the other side too for another 15 minutes. Let cool.
  8. Serve with tea/coffee.
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