Lebanese semolina cookies
Serves 10 or moreCooking time:
Less than 60 minutesCourse: DessertFavourite flavours: Cakes/baking
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plain flour, 3 cups (“00” or bread flour if possible)
fine semolina, 2 1/3 cups
caster sugar, ¾ cup
unsalted butter, 500g, softened
milk, ¼ cup
orange blossom water,
rosewater, 1 tablespoon
icing sugar, to serve
pitted dates, 1½ cups
water, ¾ cups
caster sugar, 2 tablespoons
- Combine flour, semolina and sugar in a food processor. Add butter, process to a fine crumb. Pour in milk, orange and rosewater and pulse to form a soft dough. Wrap in plastic wrap, rest 2-3 hours.
- DATE PASTE: Meanwhile, combine dates, water and sugar in a medium saucepan. Bring to boil on high, stirring. Cook 6-8 minutes, until very dry. Cool 10 minutes. Place in food processor with butter. Process to a paste. Chill until required.
- Knead dough 3-4 minutes until smooth and shiny. Divide evenly into 4. Roll each piece out between 2 sheets baking paper to a 16cm x 30cm rectangle (about 5mm thick). Chill for 10 minutes.
- Preheat oven to moderate, 180°C. Lightly grease and line 2 oven trays with baking paper.
- Spread quarter of date paste along one long edge of one dough rectangle. Roll up tightly. Then roll out to a thin 40cm length.
- Cut into 6. Roll each piece to 1cm thick ropes. Join ends to make
a ring shape, smoothing over join. Transfer to tray. Repeat with remaining dough and paste.
- Bake 10-15 minutes, until just lightly golden on the bottom. Dust with icing sugar to serve.
- This “sticky” dough will get easier to roll at room temperature, so avoid adding extra flour.