Maamoul
These date-stuffed cookies are to the Middle East what shortbread is to Scotland. They're made ahead of Easter and Eid and traditionally, the short cake dough is flavoured by putting charcoal on a plate, and placing a piece of bakhour (incense) on top of the charcoal. This Maamoul recipe is a whole lot simpler, but equally scrumptious
| PREP TIME | 10 h : 30 m |
|---|---|
| COOK TIME | 20m |
| SERVES | Makes 15-20 biscuits |
6 tbsp (90ml) rose water
450gm semolina
75gm cake flour
200gm butter, softened
200gm (1 cup) icing sugar
For the stuffing:
2 tbsp rose water
1 cup (200gm) castor sugar
454gm walnuts, finely chopped (or dates)
1. Prepare the smoked rose water as described above if possible or use plain rose water. Sieve tne semolina and cake flour into a large bowl.
2. Add the softened butter and some of the rose water to the bowl. Now rub in the butter to work into the flour until it makes a smooth dough. Work quickly and lightly with your fingertips or the dough will be tough. Cover with plastic wrap and let it rest for 10 hours. During this time, rub down or knead three or four times to obtain soft dough.
3. To make the filling: add the rose water, castor sugar and finely chopped walnuts in a bowl and mix well together to make the filling. Set aside.
4. Preheat the oven to 200⁰C.
To make the maamoul biscuits:
1. Divide the maamoul dough into two. Press one half of the dough into a well-greased baking tray. Press the filling over the dough. Cover the filling with the remaining half of the dough.
2. Alternatively, you can divide the dough into approximately 15-20 balls.
3. Take one ball and make a hole in it and fill it with about two tablespoons of the walnut filling, then close the filling over by pressing down the dough to cover the filling.
4. Put the maamoul on a baking tray.
5. Repeat making maamoul till you finish all the dough. Put the tray in the preheated oven and cook for 10 minutes or until well baked - they should be slightly golden but not golden brown.
6. Remove from the oven and immediately sprinkle the icing sugar through a sieve directly onto the oven-hot mahmool biscuits. Leave to cool. Sprinkle with more icing sugar, then serve.