Baked Makrout / Makroudh au four

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1. 1Step 1: In a medium size bowl, mix together semolina and salt. With your fingers, rub in the Smen. Cover bowl and set aside for a day.
2. 2Step 2: Break up the semolina grains by rubbing with your fingers then gradually mix in the orange blossom water followed by the water, you need enough to form a soft supple dough. Cover and set aside to rest for 30 mins. Meanwhile prepare the filling.
3. 3Step 3: By hand, in a small mixing bowl combine all the filling ingredients. If the date paste is extra dry, add more butter / orange blossom water to soften.
4. 4Step 4: Divide dough and filling into 4 equal size pieces.
5. 5Step 5: Working with one piece of dough and filling at a time: Roll dough into a thick log approximately 20cm in length.
6. 6Step 6: With your fingers, make a channel in the middle, running the length of the dough.
7. 7Step 7: With your hands manipulate the dough to widen the channel.
8. 8Step 8: Roll the piece of filling into a log the same length as the dough. Place it in the slot.
9. 9Step 9: Press the dough up and over the date paste filling to cover it fully. Pinch to seal.
10. 10Step 10: Gently roll the filled log back and forth and with your hands manipulate it to make it longer. The final log should be approximately 2-2.5cm high.
11. 11Step 11: Optional: With a Makrout Stamp press the top of the log and flatten slightly to imprint the pattern.
12. 12Step 12: Cut into lozenges/diamonds.
13. 13Step 13: If you haven't got the makrout stamp to guide where to cut: Using a ruler and knife, measure every 3cm then cut on the diagonal. You can also make impressions on the top of each individual makrout using the back of a knife/a fork/cake tongs.
14. 14Step 14: Repeat the above shaping with the remainder of the dough and filling.
15. 15Step 15: Place makrout on a baking tray – preferably lined with baking paper.
16. 16Step 16: Pre-heat oven to 175 ° C / Gas Mark Meanwhile, in a medium size saucepan warm the honey syrup with the orange blossom water. Remove from the heat and pour into a large, preferably shallow bowl. Set aside for later.
17. 17Step 17: Bake for about 30mins on middle shelf until golden brown. If your oven's main heat source is at the base: check the cooking after 15mins, when the bases are a nice golden brown, turn off the base of the oven and turn on the grill/broiler, continue to cook until the tops are also golden.
18. 18Step 18: Remove from the oven and carefully, but quickly place the hot makrout into the cooled honey syrup. Allow to soak for 10-20mins.
19. 19Step 19: Transfer the soaked makrout into a colander to drain the excess honey then place in paper cases. Serve.
20. 20Step 20: If you prefer, you can let all the makrout completely cool then warm the honey and soak.
21. 21Step 21: If not serving immediately: when you do serve, you may like to glaze the makrout with a little more honey for a shiny finish.
22. 22Step 22: Store Baked Makrout in an airtight container for upto 2 weeks in a cool dry place.