Lebanese semolina cookies

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. Preheat oven to moderate, 180°C. Lightly grease and line 2 oven trays with baking paper.
   
   
5. Spread quarter of date paste along one long edge of one dough rectangle. Roll up tightly. Then roll out to a thin 40cm length.
   
   
6. 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.
   
   
7. 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.