| Serves: 4 people | Recipe course: Desserts | Total time (min.): 255 | Complexity (1 to 3): 2 |
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
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.