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 1/2oz balls. Refrigerate for 30 minutes.

Step 6

Heat the oven to 350°F. Shape the dough into 1oz balls, press a date filling ball into the center of each and seal it, then press and shape each cookie in a mamoul mold.

Step 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.