Ingredients
For the dough:
1/2 kilo sifted flour
1 teaspoon baking powder
1/2 cup of oil
1/2 cup of water
100 grams of butter (or margarine Mazola) at room temperature
1/4 cup whipping cream (you can also use vegetable whipped cream)
2 bags of vanilla sugar
For date filling:
date spread
cinnamon
crushed walnuts
Preparation
Put the butter, flour, vanilla sugar and baking powder into the mixer’s bowl and process with the flat beater until the butter is absorbed by the dry mixture and a crumbly dough is obtained. Add the rest of the (“wet”) ingredients and process until you get a soft and pleasant dough.
Divide into four parts, gently flour (do not get carried away with the flour) the work surface and roll each part into a rectangle as thin as possible with a width of 20 cm. Spread a thin layer of the filling while keeping one side clean, the one where we will finish rolling the dough. Sprinkle fine crushed nuts and roll towards the clean side.
Using a sharp knife, slice the roll in slices about one and a half centimeters wide, (I prefer a diagonal cut as seen in the picture) and place on a baking sheet lined with baking paper, with the spiral filling visible on the side and not placed on the baking paper.
Bake in a preheated oven for about 15 minutes until the cookies are slightly golden (light shade). Take out and cool and then store in a sealed box.
