Ma’amoul recipe
Created by Dina Macki
‘Ma’amoul are a traditional shortbread usually made with flour or semolina and ghee or butter for a melt-in-the-mouth texture.’ says Dina Macki, a food writer, recipe developer and presenter. ‘They are stuffed with dates or nuts. Families across the Middle East will make hundreds of these for Eid or Easter.’
See method- Makes 25
- Takes 35 mins plus optional chilling
- 114 calories / serving
- Freezable
- Vegetarian
Ingredients
- 210g plain flour
- 50g icing sugar, plus extra for dusting
- 1 tbsp ground cinnamon
- 170g unsalted butter, melted and cooled slightly
- 200g pack medjool dates, pitted
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Shop ingredientsEach serving contains
- Energy
- 475kJ 114.0kcal
- Fat
- 6g
- Saturates
- 4g
- Salt
- 0.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 13.8gProtein 1.1gFibre 1.2g
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Method
- Mix the flour, icing sugar and cinnamon in a mixing bowl. Add the butter and use your hands to bring everything together in a smooth dough – there should be no flour left over. Cover with clingfilm and leave to rest.
- Meanwhile, put the dates in a food processor and blitz to a thick purée. Divide into 25 pieces and shape into balls.
- Divide the dough into 25 pieces (about 17g each), roll into balls, then flatten in your palm. Place a date ball in the centre, then wrap the dough around it. Smooth out, then flatten into a fat disc. Transfer to a plate lightly dusted with icing sugar; repeat with the remaining dough and filling.
- Use a ma’amoul mould, if you have one, to make patterns on the biscuits, or use a fork or cut-crystal glass. If you have time, transfer to the fridge for 1 hr to firm up.
- Preheat the oven to gas 6, 200°C, fan 180°C. Transfer to lined baking trays and bake the ma’amoul for 12-13 mins until the base is golden. Transfer to a wire rack and leave to cool completely. Dust with more icing sugar to serve. Will keep for up to 2 weeks in an airtight container.
- See more Ramadan and Eid recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Freeze the dough only. Not suitable for freezing once baked
We cannot guarantee that all ingredients needed for this recipe are certified halal. Please check that products are certified halal before purchase.
