Mamoul (Eid Biscuits)

Ingredients

• 300 gall-purpose flour, for the dough
• 200 gsemolina, fine semolina, for the dough
• 250 gunsalted butter, 250 g softened for the dough, plus about 1 tbsp for the date filling
• 25 gsunflower oil, for the dough
• 50 mlmilk, warm; for the dough
• 60 gpowdered sugar, icing sugar, for the dough
• date paste, for the filling; this dough makes about thirty 30 g balls, so you need roughly 450 g in 15 g balls
• sesame seeds, toasted in the pan before the butter and dates go in; about 2 tbsp
• water, a splash, to loosen the date filling

Method

1. 1

   Mix the butter and powdered sugar until creamy. Add the oil, flour and semolina and mix together.

2. 2

   Add the warm milk and mix gently — do not over-knead.

3. 3

   Cover and leave to rest for 1 hour while you prepare the filling.

4. 4

   Make the date filling: toast sesame seeds in a dry pan, then add a little butter. Add the date paste and stir to combine with the sesame and butter. Add a small splash of water until the mixture is soft and workable but not too wet.

5. 5

   Remove the filling from the heat, cool on a plate, then shape into 15g balls. Refrigerate for 30 minutes.

6. 6

   Shape the dough into 30g balls. Press a date filling ball into the centre of each dough ball and seal. Use a mamoul mould to press and shape each biscuit.

7. 7

   Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until the bases are golden and the tops have only just started to colour. Let them cool on the tray — they firm up as they cool.