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Rolled cookies for “yom cipor”

A little extra from me:

  •  You can store the cookies in an airtight container in the refrigerator for up to 5 days.
  •  Before baking the cookies, after cutting the roll, leave the cookies close to each other and do not separate them.
  •  The leftover filling can be eaten with a spoon or stored in the freezer for the next time.
  •  The filling can be any of your choice, including store-bought fillings.
  •  You can also fill the cookies with a delicious chocolate spread made with 200 grams of dark chocolate, a quarter cup of coconut milk, and a tablespoon of olive oil. Melt everything in the microwave, mix well, andspread it over the rolled-out dough.
  • You can use regular dates instead of vacuum-packed ones. In that case, start with half a cup of milk, blend it, and add more liquid as needed during blending.
  •  The best version of the dough is a combination of almond flour and tapioca flour.
  •  You can skip the cornstarch and use 1 1/2 cups of almond flour or 1 1/2 cups of oat flour instead.
  •  If you choose to substitute the flours with wheat flour or all-purpose flour (which contain gluten), be aware that you may need to add a little liquid to the dough. You can add milk/water (up to about a quarter cup, depending on the dough’s consistency) to make the dough flexible and not dry.
  •  The recipe is kosher for Passover if you replace the oat flour with almond flour.
  •  Please note that if your dough turns out stickier or drier than what you see in the
  • pictures, here are some actions you can take to adjust it: If the dough is too sticky and wet, gradually add almond flour or tapioca flour while kneading. Add a tablespoon at a time until you achieve a dough that is flexible and easy to work with. If the dough is too dry and crumbly, add an egg yolk one at a time while kneading until you reach a dough with a comfortable consistency.

Rolled cookies for “yom cipor” – preparaption steps | image: Essy Roz

Rolled cookies for “yom cipor” | image: Essy Roz

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