Imqaret (Maltese Date Biscuits)
These date-filled biscuits are an incredibly popular treat in Malta. Traditionally fried, this baked version leaves nothing to be desired and they are deceptively simple to make.
Ingredients
- 250 g (1 ½ cups) pitted dates roughly chopped
- 300 g (2 ½ cups) plain (all-purpose) flour
- 1 tbsp sugar
- ¼ tsp salt
- 100 g (7 tbsp) unsalted butter cold & cut into 2cm cubes
- 120 ml (½ cup) ice water
- 2 tsp orange blossom water divided, optional (see note 1)
- ¼ tsp cinnamon
- ¼ tsp ground cloves
Instructions
- Add the dates to a medium, heatproof bowl. Cover with boiling water and let soften for at least 1 hour.
- Meanwhile, add the flour, sugar and salt to a large mixing bowl and whisk to combine. Add the butter and, using fingertips, smash the butter into the flour until the largest pieces are the size of peas.
- Pour the water and 1 tsp of orange blossom water over the flour. Use a fork to mix until only just hydrated. There will still be some dry parts. Turn out onto a clean work surface and pat into a disc, Wrap tightly in plastic and refrigerate for at least 1 hour (see note 2).
- Preheat oven to 190°C/375°F (see note 3). Drain the water from the dates and add them to the bowl of a food processor along with the remaining orange blossom water, the cinnamon and cloves. Pulse several times until a spreadable paste forms. Alternatively, very finely chop the dates with a knife and mix in the orange blossom water and spices by hand.
- Remove the dough from the refrigerator and turn out onto a lightly floured work surface. Split the dough in two and, working one piece at a time, roll into a rectangle with an even 5mm (¼in) thickness. With the long side facing you, spread half of the filling over the bottom half of the dough, leaving a 5mm (¼in) border along the bottom. Fold the dough over the filling, pinching to seal. Cut the dough into 6 even diamonds. Repeat with the other piece of dough and remaining filling.
- Place the imqaret on a parchment-lined baking tray and move to the oven. Bake until crisp and lightly golden, about 15 minutes. Allow to cool on a wire rack before serving.
Notes
- If you do not have orange blossom water, substitute an equal amount of orange or lemon zest
- Wrapped in plastic, the dough will keep in the fridge for 3 days. It can be frozen for up to 3 months. Defrost in the fridge overnight before using.
- Imqaret are traditionally fried. If you wish to fry the pastries, fill a large Dutch oven or saucepan with several inches of neutral oil and set over medium heat. Bring it up to 180°C/350°F. Fry the formed imqaret in batches, no more than 4 at a time, until they are golden and blistered, about 5 minutes. Drain on paper towels.
Nutrition
Calories: 214kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 166mg | Fiber: 2g | Sugar: 14g | Vitamin A: 211IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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