Date Roll Recipe


Date Rolls will always remind me of the anticipation of visitors – with my sister calling I couldn’t resist the temptation of making date rolls – again. In case you’re wondering how this recipe is different from the previously published Date Rolls with Coconut Recipe – first off this is an eggless date roll recipe in response to the many requests for an eggless version of the existing recipe. I have however made another   significant change – using whole dates soaked in rum then blended to form a date paste. Unlike the original recipe which tends to be rather dry – this date roll recipe (which I like to refer to as ‘Date Rolls 2.0‘) results in a more palatable date roll – softer not just from the use of a date paste but also a soft buttery crust inspired by shortbread. The only disadvantage of this recipe over the original is the preparation time and level of difficulty. The sticky paste requires careful handling to avoid spoiling the dough. If you prefer an alcohol free version then simply replace the rum with orange juice.




Date Roll Recipe
Recipe by Georgia 

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yield: Makes 16 date rolls


  • 120g butter
  • 240g cake flour
  • 20g icing sugar
  • pinch of salt
  • 100g dates
  • 2 tablespoons rum or orange juice
  • 2 tablespoons granulated sugar
  • 150g desiccated coconut
  • 50ml milk

Baking Directions

    1. Soak the dates in rum a few days prior to baking date rolls. Combine with granulated sugar then blend to form a date paste. Store in the refrigerator until needed. If you are opting for the alcohol free version then omit this step. Simply add the orange juice to the dates then blend to form a smooth paste.


    2. When making the casing of date rolls the butter should be at room temperature. This helps create a soft biscuit dough. Sift the flour and icing sugar into the butter then combine until a soft dough is formed. Continue kneading for a minimum of 5 minutes until the dough is soft. 


    3. Roll the dough bewteen two sheets of  baking paper or cling film. Use a knife or pastry wheel to cut straight edges then measure approximately 5cm horizontal strips.


    4. Pipe or spoon the date paste onto the dough. Fold the dough over the date paste using the cling film to form a roll. Remove the plastic then press to seal the sides.


    5.Dip the date rolls into milk then into coconut. Place in a greased or non stick baking pan then place in the fridge for 30 minutes. This will help retain the shape of the rolls.


    5. After 30 minutes in the fridge pipe the remaining date paste into the ends of the date rolls to give them a fuller appearance.


    6. Bake in a preheated oven for10 – 12minutes at 180 degrees Celsius. Baking time may vary depending on the optimum functions of your oven. Allow  to cool before serving.

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