Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul!
Don’t be put off by the ma’amoul moulds, these can easily be made without them, alternatively you can purchase them HERE.
Ma’amoul Three Ways
Ma’amoul are filled butter cookies traditionally made with semolina flour. They are usually filled with dates and walnuts but it got us thinking; what else could we fill them with? Presenting Dark chocolate and date, White chocolate and pistachio and Citrus Blossom and Almond ma’amoul!
Ingredients
Pastry:
- 375 g salted butter, softened
- 90 g Natura Sugars golden castor sugar
- 75 g cornflour, plus extra for dusting
- 380 g cake flour
Dark Chocolate and Date Filling:
- 50 g walnuts, toasted
- 30 g Zamli (or Medjool) dates, roughly chopped
- 7 g caster sugar
- 5 g Senqu River Pistachio Blossom Honey
- 15 g ghee or melted butter
- 1 tsp ground cinnamon
- 35 g The Kate Tin Dark Baking Chocolate Drops
White Chocolate and Pistachio Filling:
- 65 g shelled pistachios, toasted
- 7 g Natura Sugars golden castor sugar
- 5 g Senqu River Pistachio Blossom Honey
- 25 g ghee or melted butter
- 1 tsp ground cardamom
- 35 g The Kate Tin White Baking Chocolate Drops
Citrus Blossom and Almond Filling:
- 100 g whole almonds, toasted
- 7 g caster sugar
- 5 g honey
- 1 tsp almond extract
- 1 tsp orange blossom water
- 15 g ghee or melted butter
- 1 lemon, zested
- 50 g icing sugar or corn starch, for dusting
Instructions
- Preheat the oven to 180˚C gas mark 4.
- Cream the butter and sugar until light and fluffy – about 8-10 minutes. Add the cornstarch and cake flour and mix until a soft dough forms.
- To make each filling, place the ingredients in a food processor and blend until a rough paste forms. Repeat with the remaining two fillings and set aside.
- Divide the dough into 36 pieces and roll into balls weighing approx. 20g each. With your thumb make a dent in each dough and fill with 1 tsp or 8g of filling and top with approx. 5g of dough to seal. Close and roll into a ball again.
- Dust ma’amoul moulds with icing sugar or cornstarch (if using) and press the dough into the mould firmly. Alternatively, flatten the dough ball slightly and make some marks with a fork in a decorative way so as to identify each flavour with a different pattern.
- Place on a lined baking sheet and refrigerate for 30 minutes or until firm. Bake in the preheated oven for 10-15 minutes or until golden around the edges. Allow to cool thoroughly.Note: If you’d prefer to make just one type of filling, triple the filling recipe.
Looks absolutely divine will be baking soon. I would greatly appreciate a link (on recipe) to enable me to print and file this and other recipes
Where can one buy these moulds from?
Hi Mariam, you can find these online on Sophia Lindop’s shop (I’ve linked it in the post).
Yum!