I thought of these last night. They made me think of one of my Auntie’s Christmas cookies and have one of my favourite fillings. I think they are a lovely addition to any festive coffee table.
Filled Walnut & Dates Stars
For the Dough
- 300g plain flour
- 100g icing sugar
- 150g unsalted butter, cubed
- 1 egg
- 1 tsp vanilla essence
For the filling
- 125g walnuts
- 125g stoned dates
- 25g white marzipan, grated
- 1 tsp cinnamon
- Pinch of grated nutmeg
- 1 egg white, beaten
For the glaze
- 125g white chocolate
- 25g dark chocolate
- For the dough place the flour, icing sugar and butter into a food processor and process until the mixture has the consistency of fine breadcrumbs. Add the egg and vanilla essence and process until the mixture comes together. Wrap the dough into cling film and chill for 1 hour.
- Meanwhile make the filling. Finely chop the nuts. Place the dates into a blender and blend to a puree. In a bowl, knead together the nuts, dates, marzipan, cinnamon and nutmeg.
- Preheat the oven to 180C/160C fan. Grease or line 2 baking trays with baking parchment (I like to use a perforated baking tray which helps to make perfect crisp cookies).
- Roll out the pastry on a worktop lightly dusted with flour. Using a 5cm star cutter, cut out the stars.
- Brush half the stars with the egg white. Divide the filling between the egg-washed stars. Cover with the remaining stars, pressing down lightly over the edges, and place on the baking trays.
- Bake in the preheated oven for 20 minutes. Leave the cookies to cool completely on a cooling rack.
- Break the white chocolate into a heatproof bowl and place over a saucepan of barely simmering water. Don’t let the bowl touch the water. Stir until the chocolate has melted. Brush the chocolate over the cookies.
- Break the dark chocolate into a small microwave bowl or melt over the hot water. Pour the chocolate into a piping bag and pipe over the cookies.
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