I can blame the pregnancy, right? Yes. I am uninspired because of the pregnancy.
I actually think it was stress that prevented me from baking or posting or being interested in anything that is not my German studies.
I can't begin to tell you how much I don't like this language.
How can one make a language SO complicated and SO boring?
One gets to a certain level and thinks "ok. this is pretty hard, I'll crack that and everything will get easier". But no! With German it just gets harder and harder and when you master one tense your teacher drops the next tense on you, one that you or anyone else in this country will never use, a special kind of tense that has three verbs in each sentence and each of them is in a different tense!
I am not going to bore you with complicated examples, you gonna just have to take my word for it.
Maybe I am exaggerating? Maybe it's just me who finds it so difficult.
And anyway, how many posts can one write about this topic? Isn't it enough now?
This recipe is adjusted from a recipe I got from my super-aunt Liana and it has only been possible because my dear husband has got me a food processor as a present, which makes him a super-husband!
4tsp baking powder
230g butter, in room temperature and cut into cubes
200ml orange juice (I pressed mine)
4tbsp Silan/date honey syrup
For the filling:
375g medjool dates, after pitting
60ml orange juice
3tbsp Silan/date honey syrup
In a mixer bowl put all the ingredients and start the mixer on low speed. Slowly increase the speed and let the dough form together. Leave the dough in the mixer bowl while you make the filling.
To make the filling:
Put all ingredients in a food processor and blend till very smooth. The filling should have a consistency that is easy to spread, so if it's not you can add a bit more liquid to it.
Preheat the oven to 180C.
Divide the dough to three. Mine weighed 1200g so I split it to 3x400g balls.
Using a rolling pin roll each ball to a squarish shape size 35x20cm. I didn't have to dust my surface with flour, but I made sure I always lift my dough from the surface and move it around so it doesn't get stuck.
Spread a third of the filling on the dough and leave just the top edge of it free from filling. Start rolling the dough from the edge close to you up and try to let as little air as possible in the roll, so you want to get it pretty tight.
Pinch the ends and lay on a baking tray with a parchment paper with the seam on the bottom.
Do this with the two other dough balls and lay them on the same tray.
Using a sharp knife "mark" the cookies on the dough, which means you let your knife just cut to the middle and not go all the way down. Clean your knife between cuts if necessary.
I cut the cookies about 3cm big, but it's really up to you. If you make them thinner or thicker your baking times will change.
Bake in the oven for about 30 minutes, then take out and cut the cookies all the way through.
Share them on the baking tray leaving a bit of space between them (you might need to use another tray if you don't have enough space on one) but leave their bottom on the bottom, don't turn them so you can see the snail like you do with cinnamon rolls.
Bake for another 25 minutes, but check that they are not getting too dark (you know how every oven is a bit different).
Let them cool on a cooling rack and eat the whole bunch in two days :).