The rich flavours of walnuts, dates and cinnamon combine in these delicious Middle Eastern cookies
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 16 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 71 |
| Fat | 4.7g |
| Saturates | 2.9g |
| Protein | 0.6g |
| Carbs | 7.8g |
| Sugars | 4.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Line a standard baking sheet with baking paper and set aside.
Mix the dry ingredients together then rub in the butter until the mixture resembles fine breadcrumbs. Add the rose water and water, and knead until the dough comes together. Wrap the dough and allow it to rest for 30 minutes.
To make the filling, place the walnuts, dates and rest of the ingredients in the bowl of a food processor and pulse until the mixture comes together but is still rough – you may need to add a little more water depending on how dry your dates are.
Roll tablespoons of the dough into balls then do the same with the filling using ½ tbsp measurements.
To shape them, place the dough ball in the palm of your hand and flatten it into a disc. Place the filling ball in the centre of the disc and wrap the dough around it, making sure the filling is completely surrounded. Set aside, covered, while you complete the rest.
Using a ma’amoul or mooncake mould (see Top Tip), press the filled balls into the moulds. Arrange them on the prepared baking sheet and bake for 15 minutes – they should be golden brown.
