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Recipe

Lebanese semolina cookies

Mar 29, 2012 1:00pm
  • 40 mins preparation
  • 15 mins cooking
  • Makes 24 Item
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Ingredients

Lebanese semolina cookies
  • 3 cup ("00" or bread flour if possible) plain flour
  • 2 cup fine semolina
  • 3/4 cup caster sugar
  • 500 gram unsalted butter, softened
  • 1/4 cup milk
  • 2 tablespoon orange blossom water
  • 1 tablespoon rosewater
  • icing sugar, to serve
Date paste
  • 1 1/2 cup pitted dates
  • 3/4 cup water
  • 2 tablespoon caster sugar
  • 30 gram butter

Method

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
    Meanwhile, make Date Paste; 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.

Notes

This "sticky" dough will get easier to roll at room temperature, so avoid adding extra flour.

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