INGREDIENTS
4 cups Flour
1 cup Caster Sugar
2 tsp. Baking Powder
Pinch of Vanilla
Pinch of Salt
200g Butter at room temperature
2 Eggs
METHOD
Remove seeds from the dates
Prepare the filling by kneading dates with the butter, knead and pureé into a smooth paste.
Split into walnut-sized balls and roll each into a rope. Set aside. You may use a piper to release the paste into the dough
Prepare the dough In a shallow bowl, add the flour, caster sugar, baking powder, salt, and vanilla, mix together then add the soft melted butter, rub the mixture between your palms until they are well mixed and becomes like sand. Add the eggs one at a time while kneading the dough with both hands, if it seems sticky you can add some flour, but keep it a little soft so you can form the rings.
Divide the dough into small sized balls and roll each to form a rope. Assemble the date paste pieces into the middle of the dough rope. Fold the dough using your fingers, bring the sides of the dough up over the date paste, pinching to enclose the filling. Cut the ropes to 10cm pieces, bring together each piece to make a ring, pinch ends together to seal.
Preheat oven to 200 degrees. Position the oven rack at the center of the oven. Place the rings on a baking pan, brush the top of each ring with a touch of egg yolk. Bake for around 12 to 15 minutes, brown the top for 1 minute.
That’s all it takes, now you have as much as 50 to 60 date rings, depending on how large or small you cut them.
More photos for different shapes of Ka’ak bil Tamer
