Photo :  Ruth Nieman

Ingredients

For the dough:

• 1 ½ cups / 250g plain flour

• a pinch of salt

• 1/2 cup / 100g unsalted butter, room temperature

• 2 teaspoons vanilla sugar

• 1/2 teaspoon cinnamon

• a good grating of nutmeg

• ¼ cup / 65mls natural yoghurt

for the Filling:

• 1/2 cup / 50g pecans

• ½ cup / 50g walnuts

• ½ teaspoon ground cardamom

• 1 teaspoon cinnamon

• a good grating of nutmeg

• 2 cups / 375g date paste

• vanilla sugar, for dusting

Preparation

make the dough: place the flour, salt, sugar & spices into a bowl & mix to combine, add the butter & with your fingers rub into the flour until it resembles breadcrumbs, add in the yoghurt & mix to combine & form a dough, chill for 1 hour

prepare the filling: place the pecans, walnuts & spices into a mini processor & pulse 2-3 times – you want the nuts coarsely chopped, not powdery, set aside

assemble the biscuits: dust a board or surface with flour, cut the dough in half & roll each half into a thin rectangle approximately 30cm x 15 cm, trim the edges so each one is straight & spread half the date paste evenly over each rectangle with a palate knife & then evenly sprinkle the nut mixture over the paste take one of the long sides of the rectangle & roll the dough inwards to the other side of the rectangle, place on a baking tray lined with baking parchment, seam side down, repeat with the other rectangle of dough & then chill both logs for 1-2 hours

preheat the oven to 180C / 350F / GM4

take a rolled log from the tray & place on a cutting board, with a sharp knife cut the log on the diagonal into 1.5” cm pieces & place each biscuit back on the tray, cut side down, repeat until you have cut both logs

place in the preheated oven for 15 – 18 minutes until the pastry is golden & crisp, remove from the oven & sprinkle with vanilla sugar whilst the biscuits are still hot, cool & serve