Date Pinwheel Biscuits

I cannot 'do' accents. I know this as I just tried to do an English impersonation and sounded like a cockney tramp. My American accent is a cross between a wild cowboy and a cockney tramp... clearly I won't be winning any Oscars anytime soon (as least I'll have Leo DiCaprio for company!).

I find it quite unnerving when you see an actor being himself and they have a completely different voice to the character they play. Take Brody from 'Homeland'; a US marine with terrorist tendencies, who was played by a Londoner (who I thought was a Scotsman - I told you I can't do accents!). Or Hugh Laurie from 'House'; an Englishman who can play the piano. Freaks me out!

Accents are not my forte, but thankfully I can bake.
I can bake these cookies; actually they don't need baking.
I can simmer and roll these cookies (although that doesn't sound quite as poetic).
The original recipe comes from My Heart Beets
I have made some changes to suit a vegan diet.

These are dainty, adult biscuits. Sometimes you want to feel like you’re having High Tea at the Palace with the Queen, dressed in your finery with your best (non-cockney) English princess accent (think Kate not Beatrice), rather than the reality of snot covered trackies, dirty ugg boots and an unwashed hair do. These biscuits will help you to escape to a Disney approved palace... at least until they’re all gone that is - which unfortunately is all too soon.

DATE PINWHEEL BISCUITS
Makes 18 biscuits
(adapted from My Heart Beets)
INGREDIENTS
200 grams pitted Dates
16 grams chopped Pistachios
1/2 Tablespoon Maple Syrup
1 Tablespoon Coconut Oil
1/2-1 teaspoon Cardamom
16 grams Cashews/Walnuts/Almonds, chopped
16 grams Cashews/Walnuts/Almonds, chopped
2-3 Tablespoons Desiccated Coconut

INSTRUCTIONS
Take the chopped pistachios and mix with the maple syrup in a small bowl.
Chop the dates into small pieces and add them to a small saucepan with the coconut oil and cardamom.
Cook the dates over a low heat for 5 minutes, stirring often to prevent the dates from sticking to the pot and burning.
After 5 minutes reduce the heat to very low and continue to stir until a smooth paste is formed (5-7 minutes).
These steps must be done at a low temperature otherwise the coconut oil will separate.
Add both the types of nuts and stir to combine.
Remove from the heat and allow to cool so it can be handled without burning your fingers (I place the mixture in the fridge to fasten the process).
 
When the mixture is cool enough to handle, roll it out thinly between 2 sheets of baking paper to form a rectangle. It will be approximately 20cms x 10cms.
Take the pistachio mixture from the bowl and place along the long length of the rectangle.
Roll up the date roll into a long log, like you would a sushi roll or snake cake.
Spread the desiccated coconut over a piece of the baking paper and roll the log in the coconut until it is all covered.
Wrap the coconut log in plastic wrap and leave in the fridge to firm (at least 1 hour).
Slice the log into equal pieces (approximately 18) and serve at room temperature.
Store the biscuits in the fridge between high teas.