Date crescents

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Small energy-rich pastries to have with your tea or out on a walk.

 

 

For 24 pastries:

 

  • 125g softened butter
  • 125g caster sugar
  • Grated zest of ½ an orange
  • 250g plain flour
  • 3 tbsp milk
  • 1/2 sachet baking powder
  • 180g dates, stoned and grateds
  • 4 tbsp water
  • 50g Demerara sugar

 

Date crescents

 

 

 

 

 

 

 

 

 

 



  1.
    • Prepare the dates:  soften the dates in a pan with 4 tbsp water for 5 minutes stirring every so often.  Set aside
    • Prepare the dough:  in a large bowl beat the softened butter, sugar and the grated orange rind till pale.
    • Fold in the flour and baking powder, then add the milk and form into a ball.
    • Pre-heat oven to 180°.
    • Take ½ the dough and roll out on a sheet of baking parchment to 3mm thick.  If the dough is too soft, let in it stiffen in the fridge for 15 minutes.  Using a pastry-cutter or wheel, cut the dough into rounds 6cm in diameter.  Place a teaspoon of the date mixture on one side of the circle, then fold over to form a half moon.  Seal the edge with your fingers.  Repeat till all the dough has been used up.  This should make 24 pastries.
    • Brush with milk, sprinkle with Demerara sugar and cook for approx 15 minutes till just golden.

 

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These pastries will keep for 2 days in a sealed tin.

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