The combination of Parmesan, za’atar and smoked paprika in our ma’amoul recipe turns these ever-popular sweet treats into umami flavour bombs. Make a big batch and freeze a few to ensure you always have enough to bake when needed
|Prep time||230 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 180°C, gas mark 4.
Cube the chilled butter and place in a food processor along with the flour, paprika and za’atar. Grate in the Parmesan (or vegetarian Italian hard cheese). Pulse until the mixture starts to form coarse breadcrumbs.
Whisk the egg.
While the processor is running, slowly pour in the egg until the mixture pulls together into a firm dough, you won’t need all the egg so work slowly.
Divide the dough into 25g pieces and roll into balls.
Press the balls out in the palm of your hand to form a shallow bowl. Fill with ¼ tsp of the olive tapenade. Press the edges to seal and roll into a ball again.
Dust ma’amoul moulds with corn flour then firmly press the dough into the moulds. Alternatively, flatten the balls slightly and make a few marks with a fork in a decorative way.
Arrange, spaced slightly apart, on 2 lined baking trays.
Bake for approx.10-12 minutes or until golden brown.
Cool on the tray before serving. These biscuits keep for 5 days in an airtight container and freeze well.