Ma’amoul Recipe (Date Cookies)

maamul

Ingredients

  • 11 cups semolina course
  • 3 cups semolina fine
  • 1/2 cup self-raising flour
  • 1 1/2 cup icing sugar
  • 2 tablespoons mahlepi (optional flavour)
  • 5 packs of unsalted butter 250g each
  • 1/2 cup orange blossom water (mazaher)
  • 2 tablespoon of yeast
  • 1 cup warm water

Filling Ingredients

  • 5 packs of pitted dates 500g each
  • 2 spoons of cinnamon ground
  • 1 Tablespoon cloves
  • 1 Tablespoon nutmeg
  • 150g of unsalted butter

Method

  • Combine the semolina, flour, icing sugar and butter then leave it for about 1-2 hours.

Date filling

  • Mix the dates and the seasoning then put it in the microwave in batches for 5 minutes
  • Add butter to soften the dates then put it in the food processor to puree to make a well formed dough
  • Shape them into small balls

Dough

  • Add the yeast to the water then pour it over the semolina then add the orange blossom water and mix thoroughly until it becomes a well formed dough.
  • Divide the mixture into small pieces, they should be about the same size as the mould
  • Lay a piece of the dough in the palm of your hand and flatten it with your other hand
  • Then add the date filling in the middle of the dough and fold it over
  • Place the dough in the mould and press gently to set
  • Tap the mould out and place them on a tray
  • Bake them in a 180 degree preheated oven for 15 minutes
  • Sprinkle with icing sugar when cooled
  • This recipe makes up to 120 cookies

Tip: Sprinkle some flour into the mould before using  it to stop the dough from sticking.

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Classic Toll House Cookies

Ingredients

  • 250g softened butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar (firmly packed)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups plain flour
  • 1 tsp baking soda
  • 1 tsp of salt
  • 375g pack of dark chocolate buds

Method

  • Preheat oven to 190 celsius.
  • In a large bowl, combine the butter, white sugar, brown sugar and vanilla extract.
  • Add eggs one at a time and stir them in.
  • Sift the flour, baking soda and salt into the mixture and stir through.
  • Add in dark chocolate buds and fold it all in.
  • Scoop out about 1 tablespoon in size and place on a tray lined with baking paper. Press ball down to flatten (optional).
  • Cook for 9 minutes then remove and allow to cool slightly before moving them to a cooling rack.
  • Stored in an airtight container, these cookies can last several days.

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Bon Appetit xoxo

Christmas Cookies

IMG_20151219_201218IMG_20151219_201131Cookie Ingredients

  • 140g Icing Sugar
  • 1tsp Vanilla Extract
  • 250g Butter
  • 1 Egg Yolk
  • 375g Flour

Icing Ingredients

  • 235g Icing Sugar
  • 1 Egg White
  • 3 Tsp Cold Water

Method

  • Mix together the butter, icing sugar, vanilla and the egg yolk, setting the egg white aside for the icing.
  • Cream together the mixture and add in the flour a little bit at a time until it forms a dough.
  • Wrap the dough in cling film and put it in the fridge for 30 minutes.
  • Preheat the oven to 190oC.
  • Spread flour on the worktop and roll out the dough with a rolling pin.
  • Using your christmas cookie cutters, cut out shapes and put them on a lined baking tray.
  • Bake for about 10-12 minutes until they are lightly golden brown.
  • Carefully slide them off the tray and onto a cooling rack.
  •  While your cookies are cooling down, mix the icing sugar with the egg white, and add a teaspoon at a time of cold water.
  • Spoon the mixture into a piping bag with a thin nozzle, and pipe onto the cooled cookies.

Anzac Biscuits

 

Ingredients

  • 1 cup plain flour
  • 1 cup desiccated coconut
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 125g unsalted butter
  • 2 tbs honey
  • 1/2 tsp bicarbonate of soda

Method

  • Preheat oven to 180 degrees celsius. Line 2 baking trays with baking paper.
  • Combine the flour, coconut, rolled oats and sugar into the mixer for 1 minute.
  • Place the butter and honey in a microwave safe bowl and heat for 1 minute.
  • Combine 3 tbsp of warm water and 1/2 tsp of bicarbonate of soda in a small bowl.
  • Add to the oat mixture along with the butter. Stir until well combined.
  • Roll tablespoonfuls of the mixture into balls and place on the lined trays, allowing space for spreading.
  • Gently press each ball to flatten slightly.
  • Bake for 15 minutes for crisp biscuits.
  • Set aside on the trays to cool completely.

Mamul (Date Cookies)

Ingredients

  • 11 cups semolina course
  • 3 cups semolina fine
  • 1/2 cup self raising flour
  • 1 1/2 cup icing sugar
  • 2 tablespoons mehlepi (optional flavour)
  • 3 1/2 packs of unsalted butter 250g each
  • 1/2 kg ghee
  • 1/2 cup blossom water mazaher
  • 2 tablespoon of yeast
  • 1 cup warm water

Filling Ingredients

  • 5 packs of pitted dates 500g each
  • 2 spoons of cinnamon
  • cloves
  • nutmeg
  • 150g of unsalted butter

Method

Dough

  • Combine the semolina, flour, butter and ghee then leave it for about 1-2 hours

Date filling

  • Mix the dates and the seasoning then put it in the microwave in batches for 5 minutes
  • Add butter to soften the dates then put it in the food processor to puree to make a well formed dough
  • Cut them into small balls

Dough

  • Mix the semolina well then add the the rest of the ingredients
  • Mix thoroughly until it becomes a well formed dough then divide the mixture into small pieces
  • These pieces should be about the same size as the mould
  • Lay a piece of of the dough in the palm of your hand and flatten it with your other hand
  • Then add the date filling in the middle of the dough and fold it
  • Place the dough in the mould and press gently to set
  • Tap the mould out and place them on a tray
  • Bake them in a 180 degree preheated oven for 15 minutes
  • Sprinkle with icing sugar when cooled
  • This recipe makes up to 120 cookies

Tip

  • Sprinkle some fine simolina into the mould before using  it to stop the dough from sticking.