To ensure your maamoul come out with beautifully defined patterns, make sure to dust the moulds generously with either icing sugar or corn starch before pressing the dough into them
| Created by | Spinneys |
| Prep time | 25 minutes |
| Chilling Time | 30 minutes+ |
| Cook time | 15 minutes |
| Serves | 36 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 163 |
| Fat | 10.1g |
| Saturates | 5.8g |
| Protein | 1.6g |
| Carbs | 17.3g |
| Sugars | 6.9g |
| 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 baking sheet with baking paper.
Cream the butter and 90g caster sugar until light and fluffy, approx. 8-10 minutes. Add the corn flour and flour and mix until a soft dough forms. Cover and set aside.
To make the filling, pit and chop the dates. Melt the ghee or butter. Chop the dark chocolate. Place the nuts, dates, sugar, honey, ghee or melted butter, cinnamon, dark chocolate and finely ground coffee in a food processor. Blend until a rough paste forms.
Divide the dough into 36 pieces and roll into balls, each weighing approx. 25g. With your thumb, make a dent in each dough ball and fill with ½ teaspoon of the filling. Top with approx. 5g of dough to seal. Close and roll into a ball again.
Dust the maamoul moulds with icing sugar or corn starch and press the dough into the mould firmly. Unmould the maamoul by tapping it slightly on the surface. Alternatively, flatten the dough ball slightly and make some marks with a fork in a decorative way to identify each flavour with a different pattern.
Place the raw maamoul on the lined baking sheet. Refrigerate for 30 minutes or until firm.
Bake for 10-15 minutes, or until golden around the edges. Allow the cookies to cool thoroughly.
Store in an airtight container for up to three days.
