Maamoul — delicate Middle Eastern shortbread cookies traditionally made for Eid, filled with sweet date paste and pressed into intricate moulds. Crumbly and fragrant.
- 300g Plain Flour
- 200g Semolina
- 25g Sunflower Oil
- 250g Unsalted Butter
- 50 ml Milk
- 60g Icing Sugar
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Celebration Party EidVideo
Preparation
- Mix the butter with the sugar until creamy.
- Add the oil, flour and semolina and mix.
- Add the warm milk and bring together, without kneading too much.
- Cover and leave aside for an hour or less while you prepare the filling.
- For the date filling, fry some sesame in a pan, then add butter. Add the date paste and mix well with the sesame and butter, then add a little water until mushy — but be careful not to make it too mushy.
- Take off the heat and spread on a plate to cool, then shape into balls weighing 15g each.
- Refrigerate for half an hour.
- Shape the dough into balls weighing 30g each.
- Take the date balls from the fridge and stuff each dough ball with one, then press into a maamoul mould to shape.
- Bake in a preheated oven at 180°C for 20 minutes, until golden underneath and lightly golden on top.
