Mamoul (Eid biscuits)
Mamoul are the jeweled shortbreads of Eid celebrations, pressed into wooden molds that carve geometric and floral patterns into each tender bite. These Saudi treats require a delicate balance between semolina and flour, which creates a crumbly texture that shatters on your tongue rather than chewy softness. The technique of chilling the dough and working quickly prevents the butter from warming, a critical step that separates homemade mamoul from dense imposters. Make these once, and you'll understand why families reserve them for their most important gatherings.
Instructions
1 Mix butter with sugar until creamy. 2 Add oil flour and semolina and mix. 3 Add warm milk and don't knead too much 4 Cover and leave aside for an hour or less until you prepare the filling 5 For the dates filling, fry some sesame in a pan then add butter.
Add the dates paste and mixed well with sesame and butter.
Then add a little bit of water until it's mushy.
Be careful don't make it too mushy. 6 Take it of the pan, put in a plate until it's cool.
Then start to shape balls that weigh 15 gm. 7 Refrigerate for 1/2 an hour. 8 Get back to the dough and shape it as balls that weigh 30 gm. 9 Take the date filling out of the fridge and start to stuff each dough ball with dates ball.
Then use the mamoul mould to give it this shape. 10 In a preheated oven 180 degrees, put it for 20 minutes until golden from below and little bit golden from above..
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