Spicys Date and Raisin Rolls

These little parcels of goodness are a delicious treat that belie the fact that there is almost no sugar in the mix.

The natural sweetness comes from the dates and raisins mixed with carefully selected spices and citrus.

The texture has a pillow-like softness with merely a gentle crunch from the other pastry.

Undoubtedly one of my favourite biscuits.

For the Pastry

200g plain flour

50g self raising flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

125g butter, diced

1 egg yolk, lightly whisked

125ml cold water

For the Filling

220g pitted dates

220g raisins

1 teaspoon finely grated lemon rind

1 teaspoon finely grated orange rind

60ml lemon juice

90ml orange juice

60ml water

1 teaspoon ground cinnamon

½ teaspoons mixed spice

Method

To make the pastry

Mix the dry ingredients in a bowl.

Add the butter and rub together with the fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre and pour the egg yolk into this, along with almost all the water (hold back a tablespoon or two).

Mix to a soft dough, adding the extra water if necessary.

Wrap in cling film or similar and place in the fridge for  at least 30 minutes.

To make the filling

Place all the ingredients in a saucepan and bring to the boil. 

Reduce heat to low and simmer until the liquid has been absorbed and the mixture reaches a paste-like consistency.

Set aside to cool completely.

To Assemble and Bake

Preheat oven to 170 degrees C.

Line two baking sheets with baking paper.

On a lightly floured surface, roll the pastry out a rectangle 30cm x 40cm.

Cut the pastry into 3cm x 10cm wide strips.

Divide the mixture into three equal portions and then shape each into a sausage type shape along one edge of each strip of pastry.  (This can be done on the pastry itself, in fact is easier done this way).

Dampen the opposite edge of the pastry with a little water.

Roll up from filling side.

Cut each into 8 x 5cm lengths and place on prepared trays.

Bake for 15 minutes until golden brown.

Transfer the pillows to wire racks to cool.

If desired, sift a little icing sugar over the top before serving.