Whisk butter using electric beater until creamy. You can use hand whisk too.

Add sugar.

Firstly mix it with spatula to prevent it from flying.

Whisk it again until sugar and butter mixture turns creamy.

Add whole wheat flour, baking powder, baking soda, salt and vanilla essence.

Give it a good mix.

Then start mixing it using your hand. Remember, only bring the mixture together and don't knead it like a normal dough. Use milk spoon by spoon only as much as needed to make a dough.

Make a tight dough and when it gets ready, wrap it in a cling film.

Refrigerate the dough for 30 minutes.

In the meantime, prepare the dates stuffing and for that add the dates (deseeded) in blender.

Add cinnamon powder and butter.

Take out the dough from refrigerator and unwrap it.

Divide it into even-sized three portions/balls.

Place one ball between the two greased sheets of butter paper.

Roll into a long flat rectangular shape.

Remove the top sheet and cut the uneven edges leaving behind about 4 inches wide strip.

Spoon some of the dates paste down the center of the flat dough in a line going lengthwise.

Hold the butter paper from one side and fold the bottom edge of dough up over the dates filling.

Likewise, fold the other side's edge of dough overlapping the bottom edge so that the dates filling is wrapped completely with the dough. (For better understanding, refer to video attached in the post).

Cut the roll into about 2″ long pieces and likewise use entire dough.

Arrange all pieces on a baking tin lined with greased butter paper.

Place the baking tin in refrigerator for another 30 minutes.

Bake in middle rack of preheated oven @170°C with both the rods on for 25-30 minutes or until slightly brown.

Take them out of oven and let cool completely.

Date Newtons are ready.