Ingredients
- 2 cups (250 g) plain flour
- 150 g unsalted butter, cut into small cubes
- ½ cup (125 g) caster sugar
- 1 egg
- 2 teaspoons finely grated orange rind
- 3 drops vanilla essence
- 1 egg extra, lightly beaten
Filling
- ¼ cup (40 g) poppy seeds
- 2 tablespoons grated apple
- 1 tablespoon finely chopped pitted dates
- ¾ cup (185 ml) milk
- 2 teaspoons sugar
- 2 teaspoons butter
- ½ teaspoon ground cinnamon
- 1½ tablespoons honey
- 1 tablespoon blanched almonds, finely chopped
- 1 teaspoon orange juice
Method
1. Place the flour and butter in a bowl, and rub together with your fingertips until the mixture resembles breadcrumbs. Add the sugar, egg, orange rind, vanilla essence, and a pinch of salt, and mix with a flat-bladed knife, using a cutting action until the mixture comes together in beads. Gather the mixture together into a ball, then cover with plastic wrap and refrigerate for 2 hours.
2. Meanwhile, place the poppy seeds, apple, dates, milk and sugar in a saucepan, and stir over medium heat for 15 minutes, or until the mixture thickens. Reduce the heat and add the butter, cinnamon, honey, almonds, orange juice and a pinch of salt, and stir for 8 minutes, or until a thick paste is formed. Remove from the heat and cool.
3. Preheat the oven to moderate 180°C (350°F/Gas 4). Cut the dough into quarters and roll each quarter out to a 3 mm thickness. Using a 7.5 cm cutter, cut rounds from the dough. Place on a lined tray, cover with plastic wrap and refrigerate for 10 minutes.
4. Remove from the refrigerator. Place 1 heaped teaspoon of the filling in the centre of each circle and lift up the edges on three sides, folding over to form a triangle. Pinch the edges together firmly but leave the top slightly open.
5. Place the biscuits on a greased oven tray, leaving room to spread. Brush the tops with the beaten egg and cook in the oven for 12–15 minutes, or until golden. Leave to cool on the tray.
