Ingredients
- Plain Flour (300g)
- Semolina (200g)
- Unsalted Butter (250g)
- Sunflower Oil (25g)
- Icing Sugar (60g)
- Milk (50 ml)
Instructions
Steps
- Cream together unsalted butter and icing sugar until smooth.
- Incorporate sunflower oil, plain flour, and semolina into the mixture and mix well.
- Gradually add warm milk and combine without over-kneading.
- Cover the dough and let it rest for about an hour while preparing the filling.
- For the date filling, toast some sesame seeds in a pan, then add butter. Mix in dates paste and a splash of water until it reaches a slightly mushy consistency, but be careful not to overdo it.
- Remove from heat and let the filling cool on a plate. Shape into small balls weighing about 15 grams each.
- Chill the date balls in the refrigerator for 30 minutes.
- Return to the dough and shape it into balls weighing 30 grams each.
- Take the chilled date filling and stuff each dough ball with a date ball, using a mamoul mould to shape them.
- Bake in a preheated oven at 180°C for 20 minutes or until the bottoms are golden and lightly golden on top.