Mamoul (Eid biscuits)

1. 1
2. Mix butter with sugar until creamy.
3. 2
4. Add oil flour and semolina and mix.
5. 3
6. Add warm milk and don't knead too much
7. 4
8. Cover and leave aside for an hour or less until you prepare the filling
9. 5
10. For the dates filling, fry some sesame in a pan then add butter. Add the dates paste and mixed well with sesame and butter. Then add a little bit of water until it's mushy. Be careful don't make it too mushy.
11. 6
12. Take it of the pan, put in a plate until it's cool. Then start to shape balls that weigh 15 gm.
13. 7
14. Refrigerate for 1/2 an hour.
15. 8
16. Get back to the dough and shape it as balls that weigh 30 gm.
17. 9
18. Take the date filling out of the fridge and start to stuff each dough ball with dates ball.
19. Then use the mamoul mould to give it this shape.
20. 10
21. In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above.
    20 minutes

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.