Jam-Packed Maslenki Magic

Method

1. Put deseeded dates in a saucepan with water
2. Bring the water to a hard boil, then reduce the heat & simmer for 15 minutes.
3. Drain the dates, but don't dispose of the liquid
4. Set ½ cup of the cooking liquid aside to use for making the date jam.
5. Transfer the boiled dates and the cooking liquid to a blender
6. Add the honey, lemon juice and cinnamon. Pulse until you have a thick, smooth jam.

1. In a mixing bowl, place SwissBake® Holiday Cookies Mix with refined flour, water & unsalted butter
2. Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute
3. Scrape down the mixture and mix again on medium speed for 2 minutes
4. Once the cookie dough is formed, wrap it in cling film and refrigerate it for 15 minutes
5. Divide the dough and, with the help of some flour, roll it out with a rolling pin to 1/8 inch thick
6. Use a 2 ½ inch round cutter to cut out rounds
7. In half of the rounds, cut out and remove a 1-inch or desired shape hole from the centre
8. Place them on an un-greased cookie sheet
9. Bake them at 160°C to 180°C for 12-15 minutes
10. Once cooled down, pipe the jam filling on the whole round
11. Place the other round with the hole on top