Recipe by Jamilahs_Kitchen
One of my husbands favorite desserts thats full of energy. Very good for Suhoor or for Iftar. Also good anytime as a breakfast bar or snack.
Top Review by UmmBinat
Yum!! I made these gluten free!!! Following Mia's lead I used a mix of coconut flour, sweet rice flour (also called glutinous rice flour), white rice flour, and tapioca starch (arrowroot without the preservative) I did use less starchy flour than her though. I used chopped walnuts but halves would look nicer, I used homemade confectioners sugar made in a coffee grinder to be corn free, unsalted butter, local organic creamed honey which I added to the butter to melt slightly, I cut down the honey by a bit and used sweetened condensed milk in a bit larger amount for the light cream since I had it on hand and no cream/milk. Oh I didn't food process but used two knives to cut in the butter, also found I had to add more water but that may be due to coconut flour which really absorbs. Gluten free'ers make sure not to handle the crust much if at all or it may become tough. Mine wasn't but I barely touched it with my hands. I would totally make these again the same way or even try another white rice flour mix.
For the Crust
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons sifted confectioners' sugar
- 1⁄2 cup diced sweet butter
For the Filling
- 3 cups halved walnuts
- 2 beaten eggs
- 1⁄4 cup melted sweetened butter
- 1⁄4 cup light brown sugar
- 6 tablespoons dark clear honey
- 1 tablespoon light cream
Directions See How It's Made
- Preheat oven to 375 F.
- Lightly Grease pan.
- Put the flour, confectioners sugar and butter in food processor and process until the mixture forms crumbs.
- Using the pulse button, add 1-2 tablesppons water- enough to make a firm dough.
- Push the dough into the greased pan so it makes an even layer.
- Sprinkle the walnuts over the base.
- Whisk remianing ingredients together.
- Pour over the walnuts and bake for 25 mins.