Maamoul Date Cookies
| Serves: 4 people | Recipe course: Desserts | Total time (min.): 255 | Complexity (1 to 3): 2 |
A very traditional Middle Eastern filled biscuit, this maamoul recipe will give you the easiest rendition of maamoul with a spiced date filling. The pastry is made with a combination of fine semolina and plain flour. Sometimes pistachios or walnuts are used as a filling. Some recipes include Mahleb, a Middle Eastern spice, made from cherry stones that is commonly used in Middle Eastern breads, cakes and biscuits. Orange blossom water or rose water may also be added.
Usually, maamoul is prepared in ornate molds that you can get in different patterns. Maamoul is commonly served during Eid Al Fitr (a Muslim celebration that follows Ramadan, the month of fasting and Eid Al Adh, the celebration that follows Hajj, a Muslim pilgrimage). Maamoul is also served during Easter in the Middle East.
Usually, maamoul is prepared in ornate molds that you can get in different patterns. Maamoul is commonly served during Eid Al Fitr (a Muslim celebration that follows Ramadan, the month of fasting and Eid Al Adh, the celebration that follows Hajj, a Muslim pilgrimage). Maamoul is also served during Easter in the Middle East.
Ingredients
For the cookies:
220g unsalted butter, cubed
100ml milk
135g plain flour
360g fine semolina flour
40g caster sugar
For the filling:
390g dates, drained and pitted, soaked in hot water for 5 minutes,
3 Tbsp vegetable oil
½ tsp ground cinnamon
Method
1 - Add the butter and milk into a small saucepan. Place over a medium-high heat until simmering. Remove from the heat and set aside.
2 - Fit the K-beater to the mixer.
3 - Add the plain flour, semolina flour, and sugar into the Mixer bowl. Attach the Mixer bowl to the machine and fit the splash guard.
4 - Mix on speed 1 for 10 seconds until combined.
5 - While the machine is running, gradually add the warm milk mixture into the Mixer bowl. Mix on speed 1 for 2 minutes until combined.
6 - Scrape the sides of the bowl with a spatula and then mix on speed 1 for 1 minute until combined.
7 - Transfer the dough to a work surface and knead until the dough comes together.
8 - Place the dough back into the Mixer bowl and cover with a tea towel. Leave to rest the dough for at least 3 hours, this allows the semolina to absorb the moisture and soften.
9 - Make the date filling.
10 - Assemble the Food Processor attachment to the machine and fit the knife blade.
11 - Add the dates, oil, and cinnamon into the Food Processor bowl. Attach the lid and ensure it is locked into place.
12 - Mix until a paste has formed and empty to small bowl.
13 - Using wet hands, shape the mixture into hazelnut-sized balls. Place the shaped dough onto two large, prepared baking trays.
14 - Preheat the oven to 180ºC and lightly flour the decorative moulds.
15 - Place the dough from the Mixer bowl onto a lightly floured work surface. Knead for 5 minutes until soft and pliable.
16 - Shape the dough into walnut-size balls and flatten each ball into a disc.
17 - Hold it in the centre of your palm and press down to form a cup shape. Place a ball of the date mixture inside and bring the edges of the dough over the filling. Press the seams to seal and roll into a ball. Repeat for the remaining mixtures.
18 - Place the cookie balls into the decorative mould to shape. Once shaped, tap the cookie out onto the work surface.
19 - Place the cookies onto the baking trays and space them apart evenly.
20 - Bake at 180ºC for 20 minutes or until golden.
21 - Remove from the oven and turn out onto a wire rack to cool completely.
22 - Serve.