| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 6-8 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 751 |
| Fat | 39.2g |
| Saturates | 19.3g |
| Protein | 12.7g |
| Carbs | 88g |
| Sugars | 23.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper.
In a large bowl, sift the flour, baking powder and sugar. Cube the butter. Using your fingertips, rub the butter into the dry mixture until it resembles coarse breadcrumbs. Make a well in the centre of the mixture.
Pit and chop the dates. Chop the walnuts.
Add the camel milk, dates and half the chopped walnuts to the well. Using a knife, cut the milk into the dry ingredients until a rough dough forms – be careful not to overwork it.
Dust a surface with flour. Transfer the rough dough to the floured surface and shape it into a rough round. Using a 5cm-round cookie cutter, cut out rounds and place them on the lined baking sheet. Brush each round the extra camel milk. Sprinkle over the remaining walnuts.
Bake for 15-20 minutes or until golden.
Allow to cool slightly then serve with the clotted cream and rose petal jam.
