A festive Syrian classic, mamoul cookies are made by filling semolina dough with cinnamon-spiced date paste and pressing it into a patterned mould. With no added sugar beyond the dates themselves, they make a measured sweet for a mid-morning break.
Knead the semolina, flour, melted butter, rose water, yeast and salt together into a smooth dough. Cover and rest for 30 minutes; unrested dough will not take the mould's pattern cleanly.
Knead the date paste with the cinnamon and chopped walnuts and roll into small balls about 2 cm across.
Pinch off walnut-sized pieces of dough, hollow each one in your palm, tuck in a date ball and seal. Press each piece into a patterned mamoul mould and turn it out.
Bake in an oven preheated to 170°C for 20-22 minutes, until the bottoms turn lightly golden. Do not over-bake because they feel soft while hot; they firm up once fully cool.
Let the dough rest for a full 30 minutes before shaping, or the mould pattern will not hold. The cookies are soft straight out of the oven and firm up as they cool completely; do not over-bake them just because they feel fragile while hot. Allergens: contains wheat (gluten), milk and dairy, tree nuts (walnut).
Leave out the walnuts and add a pinch of cardamom to the filling instead for a nut-free version; the date paste still holds the filling together on its own.
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