Maamoul

Method

Begin by creaming the 250g butter with the oil until light and fluffy, then gradually work in the flour, semolina, salt and baking powder until the mixture resembles breadcrumbs. Add the rose water and orange blossom water, mixing gently until a soft, pliable dough forms; cover and rest for 30 minutes. Whilst resting, prepare the filling by heating 50g butter and softening the dates, then mix in the cinnamon, clove, pistachios and walnuts. Pinch off walnut-sized pieces of dough and flatten in your palm, add a teaspoon of filling, fold and seal gently, then press into a traditional maamoul mould or shape into oval domes. Place on lined baking trays and bake at 160°C for 20-25 minutes until lightly golden and firm but not brown. Cool on trays for 5 minutes before transferring to a wire rack; once cooled, dust lightly with icing sugar if desired.