Mamoul (Eid Biscuits)

Instructions

1. 1

   Cream Butter and Sugar

   5 min

   In a mixing bowl, combine unsalted butter and icing sugar. Use an electric mixer on medium speed to cream them together until the mixture is light, fluffy, and smooth, which should take about 3-5 minutes. This step is crucial for incorporating air into the mixture, which contributes to the texture of the biscuits.

2. 2

   Mix in Oils and Flours

   5 min

   Gradually incorporate sunflower oil, plain flour, and semolina into the butter-sugar mixture. Stir well using a spatula or wooden spoon until all ingredients are fully combined and a cohesive dough starts to form. Be careful not to overwork the dough to maintain a tender texture.

3. 3

   Add Warm Milk Gradually

   5 min

   Slowly pour in warm milk while gently mixing the dough with your hands or a wooden spoon. Incorporate the milk until the dough comes together but remains slightly soft; avoid over-kneading to ensure the biscuits are not tough. The dough should be pliable yet firm enough to hold its shape.

4. 4

   Rest the Dough

   Wrap the dough in plastic wrap or cover it with a clean kitchen towel. Let it rest for about an hour at room temperature, allowing the flavors to meld and the dough to relax, which will make it easier to shape later.

5. 5

   Prepare Date Filling

   20 min

   In a dry skillet over medium heat, toast some sesame seeds until they are golden brown and fragrant. Add a small amount of butter, then mix in dates paste and a splash of water, stirring continuously until the mixture reaches a slightly mushy consistency, ensuring it is not too wet or dry. This filling should be smooth yet hold its shape when formed into balls.

6. 6

   Cool and Shape Filling

   5 min

   Once the filling is well combined, remove it from heat and transfer it to a plate to cool. After it cools, divide the filling into small portions and roll each into a ball weighing approximately 15 grams. This ensures even filling for each biscuit.

7. 7

   Chill Date Balls

   30 min

   Place the shaped date balls on a plate and refrigerate them for about 30 minutes. Chilling helps them firm up, making it easier to stuff into the dough without losing their shape during the baking process.

8. 8

   Shape Dough Balls

   5 min

   Take the rested dough and divide it into equal portions, shaping each into a ball weighing about 30 grams. Ensure that each dough ball is uniform in size to achieve even baking and presentation.

9. 9

   Stuff Dough with Date Filling

   8 min

   Take each chilled date ball and carefully stuff it inside a dough ball, ensuring it is completely enveloped. Use a mamoul mould to press and shape the stuffed dough into decorative cookies, creating an intricate pattern on the surface.

10. 10

    Bake the Mamoul

    50 min

    Preheat your oven to 180°C (350°F). Arrange the shaped mamoul on a baking tray lined with parchment paper and bake for approximately 20 minutes or until the bottoms are golden brown and the tops are lightly golden. Keep an eye on them to avoid over-baking, which can affect the texture.

FAQ