Honey Cake from Húngara

In a processor, mix the dry ingredients and butter until you get a well-combined mixture

Add the yogurt and egg yolk, and mix until smooth and uniform

Wrap the mixture in plastic wrap and refrigerate for at least an hour or until firm

On a floured surface, roll out the dough to a thickness of 3mm and cut into 3cm squares

Arrange the biscuits on aluminum sheets without greasing

In half the total number of biscuits, make a fan-shaped mark with a knife

Bake in a preheated oven at 180°C until lightly golden brown on the bottom

For the filling, soak 100g of dates in hot water for two hours

Drain and mix with 70g of sugar, then heat over low heat until soft

Let cool, strain through a fine-mesh sieve, and let come to room temperature

Blend the dates and any remaining liquid with the liqueur in a processor until well-combined

Fill the biscuits.