Mamoul (Eid Biscuits)

Steps

1. Cream together unsalted butter and icing sugar until smooth.
2. Incorporate sunflower oil, plain flour, and semolina into the mixture and mix well.
3. Gradually add warm milk and combine without over-kneading.
4. Cover the dough and let it rest for about an hour while preparing the filling.
5. For the date filling, toast some sesame seeds in a pan, then add butter. Mix in dates paste and a splash of water until it reaches a slightly mushy consistency, but be careful not to overdo it.
6. Remove from heat and let the filling cool on a plate. Shape into small balls weighing about 15 grams each.
7. Chill the date balls in the refrigerator for 30 minutes.
8. Return to the dough and shape it into balls weighing 30 grams each.
9. Take the chilled date filling and stuff each dough ball with a date ball, using a mamoul mould to shape them.
10. Bake in a preheated oven at 180°C for 20 minutes or until the bottoms are golden and lightly golden on top.