I’ve had a busy old weekend with not much time for baking so I was keen to get back in the kitchen today. The kids were tired and so we stayed in for the whole morning! This is very rare for us as my little man usually requires a big walk and run around first thing but today he said he wanted to stay in so we did. I took my opportunity and got in the kitchen. Arthur was happy splashing around in the sink washing up my dishes as I baked. Ok the kitchen was pretty much a swimming pool by the time the biscuits went in the oven but I channeled my inner calm and just let it wash over me (ha ha).
So date maple rolls…yum! These are a take on the classic fig roll but with a healthy maple syrup twist and a gooey sticky date purée in the centre. Really easy to make and really easy to eat them all before anyone notices you’ve even been baking.
Date and maple rolls
For the biscuit
- 130g plain flour
- 70g soya butter (melted)
- 3 tbsp. Maple syrup
For the filling
- 1/3 cup dates (soaked and chopped)
- 2 tbsp. Maple syrup
- 1 tbsp. water
Preheat oven to 180/gas 4.
Line a baking tray with grease proof paper.
Sift the flour into a large mixing bowl.
Melt the soya butter and honey in a pan. Once melted take off the heat and pour into the flour mixing it all into a ball of dough, adding a little more flour if it’s too sticky. You don’t want to over work the dough just combine until it’s all comes together.
Chill for 10 minutes in the fridge.
Meanwhile make the date filling by blitzing the dates, maple syrup and water with a hand blender.
Roll out the dough on a floured surface into a rectangle roughly 24 X 17cm. Cut in half long ways so you have 2 rectangles.
Spread each one with date filling then fold over joining the long ends. You should now have two long rectangle rolls full of date purée.
Place them on the tray and bake for 25-30 minutes.
Cool on a wire rack then cut into bite sized rolls.