Ingredients
Original recipe: 16 small cookies; 2 per serving. Ingredient amounts scale below; the method is written for 8 servings. For larger amounts, use separate batches and check doneness.
- 250 gFine semolina
- 50 gAll-purpose flour
- 90 gUnsalted butter, melted
- ¼ tspFine salt
- 140 mlWarm water, divided
- 1 tspOrange-blossom water, food-grade
- 220 gPitted soft dates
- ½ tspGround cinnamon
- 70 gHoney
- 1 tspLemon juice
Make it
- Rub the semolina, flour, melted butter and salt together until evenly sandy. Sprinkle in 100 ml water and the orange-blossom water, pressing gently into a soft dough without kneading. Cover and rest for 30 minutes.
- Meanwhile, finely chop the dates or pulse them in a food processor with the cinnamon and 20 ml water to form a thick paste. Divide the paste into two logs about 25 cm long.
- Heat the oven to 180°C/350°F. Divide the dough in half and shape each half into a 28-cm log. Make a channel down each log, fit in the date filling and pinch the dough closed. Gently flatten, then cut diagonally into 16 diamonds.
- Arrange on a parchment-lined tray and bake for 22–25 minutes until the bases and edges are golden. Heat the honey, lemon juice and remaining 20 ml water in a small pan until fluid. Brush the warm cookies with the glaze.
- Cool on the tray for 15 minutes, until firm enough to lift. Serve two cookies per portion; they will be more delicate while hot.
Ingredients, recipe context & sources
Ingredient flags: Milk, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.