| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 15 minutes |
| Serves | 16-20 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180˚C gas mark 4. Line a baking sheet with baking paper.
Cream the butter and sugar until light and fluffy, approx. 8-10 minutes. Add the corn starch and flour and mix just until a soft dough forms.
To make the filling, place all the ingredients and 50g of raspberries in a food processor and blitz until a rough paste forms. Set aside.
Divide the dough into 20 pieces and roll into balls weighing approx. 20g each. With your thumb, make a dent in each ball then place 1 teaspoon of the filling in the indent. Press a fresh raspberry into the centre of each one. Top with approx. 5g of dough to seal. Close and roll into balls again.
Dust the ma’amoul moulds generously with corn starch and firmly press the dough into the mould. Place on the baking sheet and refrigerate for 30 minutes or until firm.
Bake for 15-20 minutes, or until golden around the edges. 7 Allow to cool completely before serving.
