Back to 30 servings For the dough 350 g semolina 40 g plain flour 40 g caster sugar 180 g salted butter, cubed 2 tbsp orange blossom water 1 tbsp rose water 1 tbsp water For the filling 200 g pistachios 45 g Medjool dates 50 g caster sugar 1 tsp ground cinnamon 1 tbsp orange blossom water 1 tbsp rose water
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Combine the semolina, flour and 40 g caster sugar in a large bowl.2 Step 2: Add the cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.3 Step 3: Stir in 2 tablespoons orange blossom water, 1 tablespoon rose water and 1 tablespoon water. Bring the mixture together into a soft dough.4 Step 4: Knead gently on a clean surface for about 5 minutes until smooth.5 Step 5: Cover with a damp cloth and leave to rest for 30 minutes.6 Step 6: Place the pistachios, dates, 50 g caster sugar, cinnamon, 1 tablespoon orange blossom water and 1 tablespoon rose water in a food processor.7 Step 7: Blitz until a coarse, slightly sticky paste forms.8 Step 8: Preheat the oven to 180°C (350°F). Line a baking tray with parchment.9 Step 9: Divide the dough into roughly 30 pieces.10 Step 10: Roll each piece into a ball, then flatten slightly in your palm. Shape the dough into a small cup about 2.5 cm high.11 Step 11: Add a heaped teaspoon of filling and pinch the dough closed to seal.12 Step 12: Roll gently into a ball again and flatten slightly. Place on the baking tray or press into a ma'amoul mould.13 Step 13: If shaping by hand, press lightly with a fork or stamp to create a pattern.14 Step 14: Bake for 12–14 minutes until cooked through but still pale. Ma'amoul should remain light in colour.15 Step 15: Transfer to a wire rack and allow to cool completely before dusting generously with icing sugar.getsaucepan.com/r/3a53377d-92ec-4536-8123-3f79f44f6009 · Original: https://www.culinarytravels.co.uk/blog/26042016140950-maamul-cookies/
