_ INGREDIENTS
To prepare the filling:
1 cup American Garden chunky peanut butter
50g melted butter
500g date paste
To prepare the dough:
250g fine semolina
1kg semolina
½ tsp yeast
600g melted butter, let to cool
1 ground mastic
2 tsp mahleb
¼ cup rose water
¼ cup sugar
Rose water as needed for kneading
¼ cup orange blossom water
_ PREPARATION
Preparation Time :50 Minutes . Cook Time : 30 Minutes
To prepare the dough, in a bowl mix both types of semolina with
sugar, mahleb, mastic, rose water and orange blossom water.
Add the butter and knead using your hands until the mixture is
crumbly. Cover and leave aside overnight to rest.
Add the yeast and knead the dough with rose water until dough is
firm.
To prepare the filling: in a bowl, mix the date paste with butter and
chunky peanut butter. Roll the mixture into small-sized balls.
Shape the dough into walnut-sized balls. Put a ball in the palm of your
hand and make a hole into it, using your thumb. Fill the hole with a
date mixture ball. Seal the dough and put it in the maamoul mold.
Repeat the same steps with the remaining dough balls then place the
cookies on a non-stick baking tray.
Bake the maamoul cookies in a preheated 200°C oven for 20
minutes, making sure to shake the tray from time to time.
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