Preheat oven to 200°C and grease a baking tray.
Gently heat milk, liqueur, and dates in a pan, then cool and drain, reserving the liquid.
Rub flour, baking powder, sugar, and butter together into coarse breadcrumbs.
Beat the eggs with the infused cooled milk mixture.
Gradually mix egg liquid into the flour, reserving 2 tablespoons for glazing.
Fold in the drained dates and walnuts to form a dough.
Gently work the dough until smooth.
Roll dough to 4cm thickness on a floured surface and cut into rounds.
Glaze with reserved liquid and bake for 15 minutes until golden.