Mamoul (Eid biscuits)
Tender semolina shortbread, molded and sugar-dusted — the cookie of Eid celebrations.
- Total
- 120 min
- Serves
- 4
The molded shortbread of Eid celebrations: a tender semolina-and-flour dough enriched with butter, pressed into carved molds around date or nut fillings, baked pale and dusted with icing sugar. Mamoul are made by the dozen for the holidays — fragrant, crumbly and gone two at a time. The intricate patterns make them as pretty as they are delicious.
Ingredients
- 300g Plain Flour
- 200g Semolina
- 25g Sunflower Oil
- 250g Unsalted Butter
- 50 ml Milk
- 60g Icing Sugar
Instructions
- Mix butter with sugar until creamy.
- Add oil flour and semolina and mix.
- Add warm milk and don't knead too much
- Cover and leave aside for an hour or less until you prepare the filling
- For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter. Then add a little bit of water until it's mushy. Be careful don't make it too mushy.
- Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm.
- Refrigerate for 1/2 an hour.
- Get back to the dough and shape it as balls that weigh 30 gm.
- Take the date filling out of the fridge and start to stuff each dough ball with dates ball.
- Then use the mamoul mould to give it this shape.
- In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above.
Nutrition (per serving)
- Calories
- 450
- Protein
- 6 g
- Fat
- 25 g
- Carbs
- 50 g
Adapted from cookpad.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
