Description
At its core, this pastry is a delicate, filled treat made by wrapping a lightly sweetened dough around a rich, smooth paste made from whole fruits. The defining characteristic of these cookies is the base of the dough itself. Unlike typical western biscuits that rely entirely on standard wheat flour, this recipe features a substantial amount of milled durum wheat. This deliberate choice gives the baked goods a distinct, shortbread-like quality that is simultaneously crisp and tender.
Ingredients
For the dough
- 2 cups (320 g) fine semolina
- 1 cup (125 g) all-purpose flour
- ½ cup (115 g) unsalted butter, melted
- ¼ cup (60 ml) neutral oil
- ¼ cup (50 g) sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cardamom (optional)
- ½ cup (120 ml) warm milk (or as needed)
- 1 tsp vanilla extract
For the date filling
- 250 g soft pitted dates
- 1 tbsp butter or ghee
- ½ tsp cinnamon
- ¼ tsp cardamom (optional)
- 1 tsp sesame seeds or chopped walnuts (optional)
Instructions
- Prepare the filling
- Mash the dates with butter until smooth.
- Mix in cinnamon, cardamom, and nuts (if using).
- Roll into small balls (about 1 teaspoon each).
- Make the dough
- Combine semolina, flour, sugar, baking powder, salt, and cardamom.
- Stir in melted butter and oil until the mixture resembles wet sand.
- Let rest for 20–30 minutes so the semolina absorbs the fat.
- Add vanilla and warm milk gradually until a soft, pliable dough forms.
- Shape the cookies
- Preheat oven to 180°C (350°F).
- Take a tablespoon of dough and flatten it.
- Place a date ball in the center.
- Seal the dough around the filling and roll gently into a ball or flatten slightly.
- Press into a decorative cookie mold or lightly score with a fork.
- Bake
- Arrange on a parchment-lined baking tray.
- Bake for 15–18 minutes, until the bottoms are lightly golden. The tops should remain fairly pale.
- Cool and serve
- Let cool completely before handling.
- Dust with powdered sugar if desired.
Notes
Store the cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months, making them perfect for preparing ahead of special occasions.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
Keywords: stuffed semolina date biscuits, middle eastern date cookies, maamoul date pastries, filled semolina treats