- Cream the butter and sugar together in the Kenwood bowl using the K-beater for 5 minutes until the sugar has dissolved.
- Gradually beat in semolina flour until well combined.
- Mix the flour, yeast and ground fennel in a separate bowl then gradually add to butter mixture, beating on medium speed, until combined.
- Gradually beat in buttermilk and continue beating until smooth and well combined.
- Cover and refrigerate for 30 minutes.
- Preheat the oven to 180˚C.
- On a smooth floured surface, roll out the dough into a rectangle until approximately 1/2cm thick.
- Spread the date paste onto one half of the rectangle. Fold the other half over and press the edges to seal.
- Using the palm of your hand or a ruler, press the filled dough and cut into equal squares using a sharp knife.
- Make slight patterns on the surface using the tip of a small knife.
- Arrange on a baking tray and brush with egg wash.
- Bake for 25 minutes, or until golden brown.
- Allow to cool and serve.