In a large bowl, mix together the ground almonds, rice flour, salt and spices.
Add the melted coconut and milk and mix to form a dough*
Divide the dough in half, and roll out between 2 pieces of baking paper into a rectangle (28cmx18cm), then spread the date filling over the dough leaving the edges clear.
Now start rolling – take one side of the dough and use the parchment paper to roll the dough into a log.
Freeze the logs for 30 minutes to make them easier to slice.
Using a sharp knife, slice into 1/2 inch thick pieces. Carefully transfer the cookies onto a baking sheet. Sprinkle the sesame seeds on top.
Bake for around 20 minutes or until the tops are golden brown.
Leave to cool completely, then enjoy!
Notes
* If the dough is too soft, refrigerate for 20-30 minutes to make it easier to roll
** I like to store mine in the fridge – they taste so much better in my opinion and the texture is so much better as well ?
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