| 1 |
Combine the semolina and sugar in large bowl. Melt the butter in a saucepan and heat until bubbling. Add to the semolina mixture and mix with a wooden spoon to distribute evenly. Heat the milk in the same saucepan, and when bubbles begin to rise, remove from the heat and stir in the bicarbonate of soda. Add to the semolina and mix well to a soft dough. Allow to cool a little, then knead lightly. Cover the bowl tightly with cling film and stand for several hours, or overnight. |
| 2 |
FOR THE DATE AND WALNUT FILLING: Melt the butter in saucepan. Add the dates and heat until softened, stirring often. Remove from the heat and stir in the walnuts and rose-water. |
| 3 |
Preheat the oven to 180C/350F/gas mark 4. |
| 4 |
To assemble the biscuits, knead the dough to make it pliable. Shape into large walnut-sized balls. Press a ball in the palm of your hand and push up the sides to make a cup shape. Fill the hollow with a heaped teaspoon of date and walnut filling. Mould the dough over the filling, sealing the joins, and roll into a ball again. |
| 5 |
If you have a decorative mould (tabi), press the balls into it and tap out onto a board, then place on an ungreased baking sheet. Alternatively, place the balls on a baking sheet, flatten slightly and press with a fork around sides the obliquely, to give a slightly conical shape. Bake for about 20-25 minutes, until lightly coloured. Remove and leave to cool for 10 minutes on the baking sheets. |
| 6 |
Sift the icing sugar onto a large sheet of greaseproof paper. Place the still-warm biscuits on the sugar, spacing them a little apart, then sift more icing sugar on top to coat thickly. Allow to cool completely. Store in a sealed container at room temperature. |
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