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World Breakfasts: Koloocheh

In Iran, tea is the hot beverage of choice, and wherever tea is being served, biscuits are typically close to hand. That’s right World Breakfast fans, this week’s recipe is a biscuit! Koloochech is a Persian cookie filled with walnuts and dates. And while you’ll need to gather together quite a few ingredients, the buttery, flaky goodness that results makes it all worthwhile. Have fun!

What you’ll need(Yields about 15 cookies):

For the dough… 

300g plain flour

200g butter, softened

3tbsp sugar

2tbsp natural yoghurt

1 egg

2tbsp milk

55ml luke warm water

½ tsp quick yeast

¼ tsp baking powder

Pinch of salt

For the filling…

200g sugar

115g walnuts

1tbsp butter, softened

1tbsp plain flour

1 ½ tbsp cinnamon

1tbsp nutmeg

30g pitted dates

55ml hot water

What you’ll need to do:

1. First you’ll need to make the dough. Pour the flour, butter, sugar, yoghurt, yeast, baking powder and salt in to a mixing bowl or food processor and mix (use the pulse setting on your food processor or stand mixer) until the ingredients have combined to resemble breadcrumbs.

2. Crack the egg into the bowl. Pour in the milk and half of the water and continue to mix until the mixture begins to thicken up. Gradually add the rest of the water and mix until a smooth dough has formed.

3. Roll the dough into a large ball and transfer to a bowl. Cover with cling film and set aside in a dark warm place for about 1 hour to rise.

4. Mix together all of the filling ingredients in a food processor, stand mixer or mixing bowl.

5. Turn the dough out onto a lightly floured worktop. Break of a small piece about the size of a walnut and flatten so that it’s about 3-inches in diameter.

6. Take ½ tsp of filling and place it in the centre of the dough. Pinch the sides of the dough shut over the top of the filling and press down to make a round cookie. Repeat the process with the rest of the dough and filling.

7. Pre-heat your oven to 180°C/350°F/Gas 4.

8. Place the cookies onto a lightly greased baking tray and bake for 20 minutes, or until the tops of the cookies are lightly browned and crispy.

9. Leave the cookies on the baking tray to cool for a few minutes before transferring to a wire rack to cool completely. Serve with a cup of tea or tall glass of cold milk.

In Iran, tea is the hot beverage of choice, and wherever tea is being served, biscuits are typically close to hand. That’s right World Breakfast fans, this week’s recipe is a biscuit!