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Date and Nut Filled Biscuits [Maamoul]:
Submitted by: Aunty Rosa | Date Added: 13 Jun 2010
Listed in: Lebanese Desserts

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 750gm/1 lb 10 oz fine semolina
• 115gm/4 oz caster sugar
• 225gm/8 oz unsalted butter 250ml/9 fl oz milk
• 1/2 teaspoon bicarbonate of soda
• Icing sugar

Date and Walnut filling:
• 2 tablespoons butter
• 225gm/8 oz dried dates, chopped
• 75gm/2-3/4 oz chopped walnuts
• 2 teaspoons rose-water
Preparation

• Combine the semolina and sugar in large bowl.
• Melt the butter in a saucepan and heat until bubbling.
• Add to the semolina mixture and mix with a wooden spoon to distribute evenly.
• Heat the milk in the same saucepan, and when bubbles begin to rise, remove from the heat and stir in the bicarbonate of soda.
• Add to the semolina and mix well to a soft dough.
• Allow to cool a little, and then knead lightly.
• Cover the bowl tightly with cling film and stand for several hours, or overnight.

For the Date and Walnut filling:
1. Melt the butter in saucepan. Add the dates and heat until softened, stirring often.
2. Remove from the heat and stir in the walnuts and rose-water.

• Preheat the oven to 180C/350F/gas mark 4.
• To assemble the biscuits, knead the dough to make it pliable. Shape into large walnut-sized balls.
• Press a ball in the palm of your hand and push up the sides to make a cup shape.
• Fill the hollow with a heaped teaspoon of date and walnut filling.
• Mould the dough over the filling, sealing the joins, and roll into a ball again.
• If you have a decorative mould (tab), press the balls into it and tap out onto a board, then place on an ungreased baking sheet.
• Alternatively, place the balls on a baking sheet, flatten slightly and press with a fork around sides the obliquely, to give a slightly conical shape.
• Bake for about 20-25 minutes, until lightly colored.
• Remove and leave to cool for 10 minutes on the baking sheets.
• Sift the icing sugar onto a large sheet of greaseproof paper.
• Place the still-warm biscuits on the sugar, spacing them a little apart, then sift more icing sugar on top to coat thickly.
• Allow to cool completely. Store in a sealed container at room temperature.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)