Step 1 of 7
Mamoul (Eid Biscuits)
Mix the butter and powdered sugar until creamy. Add the oil, flour and semolina and mix together.
Step 2
Add the warm milk and mix gently — do not over-knead.
Step 3
Cover and leave to rest for 1 hour while you prepare the filling.
Step 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.
Step 5
Remove the filling from the heat, cool on a plate, then shape into 15g balls. Refrigerate for 30 minutes.
Step 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.
Step 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.
