Bucks &amp; Oxon

<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="758" height="1000" src="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Nadiya-Hussain-Date-swirl-bicuits-recipe-scaled-1-758x1000.jpg" alt="Nadiya Hussain Date swirl bicuits recipey" class="wp-image-185921" srcset="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Nadiya-Hussain-Date-swirl-bicuits-recipe-scaled-1-758x1000.jpg 758w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Nadiya-Hussain-Date-swirl-bicuits-recipe-scaled-1-606x800.jpg 606w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Nadiya-Hussain-Date-swirl-bicuits-recipe-scaled-1-303x400.jpg 303w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Nadiya-Hussain-Date-swirl-bicuits-recipe-scaled-1-1164x1536.jpg 1164w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Nadiya-Hussain-Date-swirl-bicuits-recipe-scaled-1-1552x2048.jpg 1552w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Nadiya-Hussain-Date-swirl-bicuits-recipe-scaled-1.jpg 1940w" sizes="(max-width: 758px) 100vw, 758px" /><figcaption class="wp-element-caption">Picture credit: copyright Chris Terry</figcaption></figure>



Dates are a huge part of Ramadhan and not just to break your fast with. They are a great ingredient to bake and cook with too. This date and nut paste makes for a sweet and aromatic filling in these swirly biscuits, called kleicha, which are perfect with a cup of tea for a light treat after breaking your fast – or simply as a tasty spring sweet treat. No excuses needed!



<h2 class="wp-block-heading" id="h-how-to-make-nadiya-hussain-s-date-swirled-cookies-makes-24">How to make Nadiya Hussain&#8217;s date-swirled cookies (makes 24)</h2>







<h2 class="wp-block-heading" id="h-i-ngredients">INGREDIENTS</h2>



For the dough



225g plain flour



120g salted butter, chilled and cubed



1 teaspoon ground cinnamon



2 tablespoons icing sugar



1 egg, lightly beaten



Icing sugar, for dusting



For the filling



150g pitted dates



100g hazelnuts



boiling water, to cover



To finish



3 tablespoons golden syrup, warmed



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



<ul>
<li>Let’s start by making the dough. Put the plain flour in a bowl with the cubed butter. Rub the butter into the flour till there are no large lumps of butter and the flour looks less fine.</li>



<li>Add the ground cinnamon and icing sugar and mix through.</li>



<li>Make a well in the centre and add the egg in. Bring the dough together gently, being sure not to knead it – just bring it together so you don’t have any floury bits left.</li>



<li>Shape into a square, wrap in cling film and leave in the fridge for at least 30 minutes.</li>



<li>Meanwhile, make the filling by putting the pitted dates in a bowl with the hazelnuts. Pour boiling water on top till they are submerged and leave to soak for 10 minutes.</li>



<li>After 10 minutes, drain completely, reserving any water, and blend to a smooth paste. Add a few tablespoons of the reserved water if necessary.</li>



<li>Preheat the oven to 180°C and line a baking tray with some baking paper.</li>



<li>Dust the worktop with some icing sugar, unwrap the dough and roll the dough out to a 24cm square. Brush the date paste all over in an even layer. Roll up and freeze for 30 minutes.</li>



<li>After freezing, slice into 1cm swirly biscuits. Lay them out on the prepared baking tray and bake for 15–20 minutes, till they are golden brown.</li>



<li>Take them out, brush generously with the golden syrup and then wait for them to be just cool enough to eat, but still lovely and warm.</li>
</ul>



Recipe taken from <a href="https://www.nadiyahussain.com/book/rooza/" target="_blank" rel="noreferrer noopener">Rooza</a> (Penguin Michael Joseph) by Nadiya Hussain. Copyright for all images: Chris Terry. for more recipe ideas see <a href="https://muddystilettos.co.uk/recipes/" target="_blank" rel="noreferrer noopener">here</a>. Get, set cook! 



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="772" height="1000" src="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Rooza-cover-772x1000.jpg" alt="Nadiya Hussain, Rooza. " class="wp-image-185882" srcset="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Rooza-cover-772x1000.jpg 772w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Rooza-cover-617x800.jpg 617w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Rooza-cover-309x400.jpg 309w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2025/03/Rooza-cover.jpg 1000w" sizes="(max-width: 772px) 100vw, 772px" /><figcaption class="wp-element-caption">Picture credit: Copyright Chris Terry</figcaption></figure>

Recipe: Nadiya Hussain’s date-swirled cookies

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