Best 4 Gluten Free Klaicha Date Filled Cookies Recipes
Are you looking for a delicious and gluten-free treat that is perfect for any occasion? Look no further than gluten-free klaicha date filled cookies! These traditional Middle Eastern cookies are made with a combination of rice flour, tapioca flour, and potato starch to create a soft and chewy texture that is both gluten-free and incredibly flavorful. Filled with a sweet and gooey date filling, klaicha cookies are the perfect balance of sweet and savory. Whether you are celebrating a special occasion or simply looking for a tasty snack, these gluten-free klaicha date filled cookies are sure to be a hit with everyone who tries them.
Let's cook with our recipes!
GLUTEN FREE KLAICHA - DATE FILLED COOKIES
Klaichas are a national treat from Iraq. Traditionally, they press them into special moulds similar to tabis, but I just press them with the prongs of a fork. I have used Rapadura sugar to sweeten the dough, and using rice, tapioca and buckwheat flours to make these treats gluten free and more like shortbreads. You could also use some sorghum flour instead of some of the rice flour. That works really well too. I have also made some yummy versions using almond flour, which is a more nutritious alternative, but I found it a bit overpowering for Klaicha, and was too much of a departure from the personality of the original cookies. Now, these are not the most healthy blender recipes I have posted! Julia Child and her "you can never have enough butter" approach found its way into my kitchen with these. But, you just can't make really delectable shortbread without the magic of butter. But they are tiny - Yes! We will tell ourselves that as we surreptitiously grab for a second or third; or dare I say it, fourth! I challenge you to stop at just one! These cookies are gluten-free, egg-free, soy-free and nut-free; and are downright spectacular.
Provided by The Blender Girl
Categories Quick and Easy
Time 1h10m
Number Of Ingredients 13
Steps:
- Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly. Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don’t walk away and leave the machine on or you will end up with a butter ball. Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes. Meanwhile make the filling – Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened – about 5 – 10 minutes, depending on your dates. Remove from the heat and set aside. Roll the dough into small round balls about the size of a large walnut or tablespoon. Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling. If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet. Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned. Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later – if they last that long. It is pretty hard to stop at one! YUM!
Nutrition Facts : ServingSize 20 g, Calories 78, Fat 1.47 g, TransFat 0.0 g, SaturatedFat 0.81 g, Cholesterol 3 g, Sodium 9 g, Carbohydrate 14.78 g, Fiber 0.7 g, Sugar 0.1 g, Protein 1.33 g
DATE FILLED COOKIES
This recipe calls for dates, but you could substitute raisins or mincemeat.
Provided by Gordon
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
- Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
- On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
- Bake 15 minutes in the preheated oven, or until browned.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 90.6 mg, Sugar 12.6 g
GLUTEN FREE KLAICHA - DATE FILLED COOKIES
Klaichas are a national treat from Iraq. Traditionally, they press them into special moulds similar to tabis, but I just press them with the prongs of a fork. I have used Rapadura sugar to sweeten the dough, and using rice, tapioca and buckwheat flours to make these treats gluten free and more like shortbreads. You could also use some sorghum flour instead of some of the rice flour. That works really well too. I have also made some yummy versions using almond flour, which is a more nutritious alternative, but I found it a bit overpowering for Klaicha, and was too much of a departure from the personality of the original cookies. Now, these are not the most healthy blender recipes I have posted! Julia Child and her "you can never have enough butter" approach found its way into my kitchen with these. But, you just can't make really delectable shortbread without the magic of butter. But they are tiny - Yes! I challenge you to stop at just one!
Provided by The Blender Girl
Categories Dessert
Time 1h10m
Yield 12-20 Cookies
Number Of Ingredients 12
Steps:
- Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly.
- Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don't walk away and leave the machine on or you will end up with a butter ball.
- Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes.
- Meanwhile make the filling - Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened - about 5 - 10 minutes, depending on your dates. Remove from the heat and set aside.
- Roll the dough into small round balls about the size of a large walnut or tablespoon.
- Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling.
- If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet.
- Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned.
- Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later - if they last that long.
Nutrition Facts : Calories 374.4, Fat 20, SaturatedFat 12.3, Cholesterol 50.8, Sodium 219.4, Carbohydrate 48.5, Fiber 3.1, Sugar 22.1, Protein 3.1
GLUTEN FREE KLAICHA- DATE FILLED COOKIES
Steps:
- 1. Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly. 2. Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don't walk away and leave the machine on or you will end up with a butter ball. 3. Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes. 4. Meanwhile make the filling - Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened - about 5 - 10 minutes, depending on your dates. Remove from the heat and set aside. 5. Roll the dough into small round balls about the size of a large walnut or tablespoon. 6. Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling. 7. If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet. 8. Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned. 9. Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later - if they last that long. It is pretty hard to stop at one! YUM!
Tips:
- Use gluten-free flour. This recipe uses a blend of almond flour, tapioca flour, and coconut flour. You can also use a commercial gluten-free flour blend.
- Make sure your dates are soft and pliable. If your dates are dry, soak them in hot water for a few minutes before using.
- Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies hold their shape.
- Bake the cookies until they are golden brown. The cookies should be firm to the touch when done.
Conclusion:
These gluten-free klaicha date-filled cookies are a delicious and festive treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these cookies a try.
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