Modern Kleicha Cookies (Print Format)
Enjoy this wholesome twist on a classic Iraqi cookie, made with spiced almond dough and natural sweeteners. Great pairing for your coffee or tea.
# Ingredients:
01 -
1 and 1/4 cups of rice flour.
02 -
1 cup of ground-up almonds.
03 -
One teaspoon of salt.
04 -
A pinch of cardamom powder, about 1/4 tsp.
05 -
1/4 teaspoon cinnamon.
06 -
Around 1/3 cup (80ml) melted coconut oil.
07 -
A third of a cup (80ml) of whatever type of milk you prefer.
08 -
250g of soft, pitted dates.
09 -
Half a cup (120ml) of water.
10 -
A teaspoon of ground cinnamon.
11 -
A teaspoon of cardamom.
12 -
Small pinch of salt.
13 -
Sesame seeds to sprinkle on top.
# Steps:
01 -
Simmer your dates and water over low to medium heat. Mash them up until you’ve got a smooth, spreadable mix.
02 -
Combine flour, almonds, salt, cinnamon, and cardamom. Slowly stir in the coconut oil and milk. If the dough feels soft, chill it for 20-30 minutes.
03 -
Using half the dough at a time, roll out two rectangles (about 28x18cm each). Spread date mixture evenly on top.
04 -
Roll the rectangles into logs tightly with parchment paper. Freeze for half an hour. Slice them into pieces about 1/2 an inch thick.
05 -
Sprinkle sesame seeds on top. Bake in a 350°F oven for roughly 20 minutes until they look golden brown.
06 -
Allow everything to cool fully before eating. Keep them in the fridge after cooling.
# Tips:
01 -
Easily sub rice flour if going gluten-free.
02 -
Refrigerates well for storage.
03 -
Tastes even better the next day.