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20 Serves
101 Mins
In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
34 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
39 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
3 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Incorporate the vegetable oil, semolina, and flour into the butter mixture, then gently stir in the warm milk, being careful not to overwork the dough.
Cover the dough and set it aside to rest for one hour.
In a frying pan, lightly toast the sesame seeds, then add butter and date paste. Stir in a small amount of water until the mixture reaches a soft, malleable consistency.
Transfer the date filling to a plate to cool, then portion it into 15g balls and refrigerate for 30 minutes.
Divide the rested dough into 30g portions and shape them into balls.
Flatten each dough ball, place a date filling ball in the center, and seal the dough around it. Press the stuffed ball into a Maamoul mold to create the traditional pattern.
Arrange the cookies on a baking sheet and bake in a preheated oven at 180°C for 20 minutes, or until the bottoms are golden and the tops are lightly colored.
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Saudi
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