375 g flour
150 g icing sugar
275 g unsalted butter
1 teaspoon vanilla essence
1 egg yolk
1 whole egg
75 g Nutella
50 g dhibs
100 g date paste
25 g almond flakes, coconut powder, pistachio nuts or sesame seeds
150 g milk chocolate or white chocolate
Using an electric mixer, mix the butter and icing sugar into a cream. Soft, room-temperature butter works best. When ready, the mix will appear light and fluffy, without granules.
Add the flour.
Mix in the egg yolk, whole egg and vanilla essence. Work into a dough.
Shape the dough into half-moon shapes by hand or by squeezing the dough through a plastic piping bag (you can buy a piping bag in most shops that sell cookware).
Bake at 160 °C for 20 minutes
Mix the date paste and Nutella (you can do this while the dough is baking).
Add the date dhibs and mix well. The paste mixture should be a smooth cream.
Store in the fridge until needed.
After the baked dough has cooled down completely, make a cookie by sticking two half-moon pieces together with the paste in between.
Melt the chocolate either in a bowl over a pan of hot water (the bowl should not touch the water) or in a bowl for 3 minutes in the microwave on 450 watts (no higher) – stir after 90 seconds.
Dip the ends of the cookies in melted chocolate and in one of the other choices of garnish.
Serve and enjoy.