Mamoul (Eid Cookies)

Ingredients

• 2 1/2 cupsall-purpose flour, for the dough
• 1 1/4 cupssemolina, fine semolina, for the dough
• 9 ozunsalted butter, 250 g softened for the dough, plus about 1 tbsp for the date filling
• 2 tbspsunflower oil, for the dough
• 3 1/2 tbspmilk, warm; for the dough
• 1/2 cuppowdered sugar, for the dough
• 1 lbdate paste, for the filling, rolled into about thirty 15 g balls
• 2 tbspsesame seeds, toasted in the pan before the butter and dates go in; about 2 tbsp
• 2 tbspwater, 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

   Heat the oven to 350°F. Shape the dough into 30g balls, press a date filling ball into the center of each and seal it, then press and shape each cookie in a mamoul mold.

7. 7

   Bake for about 20 minutes, until the bases are golden and the tops have only just started to color. Let them cool on the tray; they firm up as they cool.

Nutrition per serving