Ma'amoul

Method

Cream together the 250g butter, flour, semolina, baking powder and salt until the mixture resembles breadcrumbs, then add rose water and knead gently until a soft, pliable dough forms. Prepare the filling by blending the dates with 75g melted butter, cinnamon and cloves until smooth. Using a ma'amoul mould or by hand, fill small portions of dough with approximately 1 teaspoon of date mixture, seal and press into the traditional decorative mould, then carefully turn out onto a baking tray. Arrange on lined baking trays and bake at 180 degrees Celsius for 12-15 minutes until pale golden and set but not darkened. Cool completely on a wire rack before dusting generously with icing sugar. Store in an airtight container where they will keep for up to two weeks, though they are best consumed within the first few days.