Date-Filled Shortbread

Middle Eastern · 50 min · Easy · 10 cookies

Date-Filled Shortbread

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Buttery semolina shortbread stuffed with spiced date paste. Traditionally pressed in carved wooden molds; a fork and a steady hand do fine.

~300 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Make the dough

    ⏱ 30 min

    Rub the softened butter into the semolina in a bowl until it looks like damp sand, then add the plant milk and rose water and bring it together. Cover and rest for 30 minutes: the semolina needs to soften or the cookies are gritty.

  2. 2

    Make the filling

    ⏱ 5 min

    Warm the dates in a skillet with a splash of water and the cinnamon, mashing until they collapse into a thick paste. Cool.

  3. 3

    Fill and shape

    Take a walnut-sized piece of dough, flatten it in your palm, place a teaspoon of date paste in the middle and close the dough around it. Roll smooth, then flatten slightly and press a pattern on top with a fork.

  4. 4

    Bake pale

    ⏱ 20 min

    Bake at 350°F conventional (160°C fan) for 18–20 minutes. They should stay PALE: color means dry. Cool completely on the tray before moving; they are fragile hot.

  5. 5

    Dust

    Dust generously with powdered sugar once cold.

Notes

Underbake rather than overbake: maamoul firms as it cools and a golden one is already too dry. The rest after mixing is not optional; skipping it gives a sandy, crumbly texture.

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