Ranginak

Ingredients

• 450g soft dates, pitted
• 80g walnut halves
• 240g plain flour
• 200g unsalted butter
• 3 tbsp icing sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 3 tbsp finely chopped pistachios

Before you cook

• Slit each date along one side and open it out, keeping it in one piece.
• Line a 20cm square dish or a shallow serving platter.

Steps

1. Toast the walnut halves in a dry frying pan over medium-low heat for 4 minutes, until they smell nutty.
2. Tip the walnuts onto a plate and let them cool.
3. Push a walnut half into each date and press it closed.
4. Arrange the stuffed dates snugly in a single layer in the dish.
5. Toast the flour in a dry pan over medium heat for 5 minutes, stirring constantly, until it smells like biscuits and the edges turn sandy gold.
6. Add the butter to the flour and stir it in as it melts.
7. Cook the flour and butter for 15 to 20 minutes over medium-low heat, stirring the whole time, until it turns the colour of milky coffee and comes together as a loose, glossy paste.
8. Stir in the cinnamon, cardamom and icing sugar and cook for 3 minutes more.
9. Take the pan off the heat and pour the hot mixture evenly over the dates.
10. Smooth the surface with the back of a spoon so the dates are covered.
11. Scatter the pistachios over the top and press them in lightly.
12. Leave it to set at room temperature for at least 2 hours, then cut into small squares and serve with tea.