Semolina Date Biscuits
Semolina Date Biscuits
Tunisian
Name: Makroud (Makroodh)
Ingredients
375g/13oz Semolina
225g/8oz Butter, melted
1 teasp Vanilla Extract
2 Eggs, beaten
1/2 teaspoon salt
Water
75g/3oz Dates, finely chopped
For the Syrup
240ml/8fl.oz. Honey
120ml/4fl.oz. Water
1 tbsp Orange Flower Water
Vegetable Oil for Deep frying
2 tbsp Icing Sugar
Instructions
1. Place the semolina, butter, vanilla, eggs and salt in a large mixing bowl and knead to make a smooth dough, adding a little water if necessary.
2. Divide the dough into 24 pieces and shape each piece into a cylinder about 7.5cm/3 inches long and 2.5cm/1 inch in diameter.
3. Slightly flatten the dough, place about 1/2 teaspoon of dates down the centre then fold over and press the edges to seal into a rectangular shape. Repeat with remaining dough and allow to rest for 30 minutes.
4. Just before cooking the dough, place the honey, water and orange flower water in a saucepan, and bring slowly to the boil, stirring constantly. Keep warm over low heat.
5. Heat oil to 180C/350F then fry the dough biscuits for a few minutes until golden brown. You will probably have to do this in batches.
6. Immediately dip the hot biscuits into the warm honey syrup, then drain the excess syrup off and allow to cool. Sprinkle with icing sugar before serving.
375g/13oz Semolina
225g/8oz Butter, melted
1 teasp Vanilla Extract
2 Eggs, beaten
1/2 teaspoon salt
Water
75g/3oz Dates, finely chopped
For the Syrup
240ml/8fl.oz. Honey
120ml/4fl.oz. Water
1 tbsp Orange Flower Water
Vegetable Oil for Deep frying
2 tbsp Icing Sugar
Instructions
1. Place the semolina, butter, vanilla, eggs and salt in a large mixing bowl and knead to make a smooth dough, adding a little water if necessary.
2. Divide the dough into 24 pieces and shape each piece into a cylinder about 7.5cm/3 inches long and 2.5cm/1 inch in diameter.
3. Slightly flatten the dough, place about 1/2 teaspoon of dates down the centre then fold over and press the edges to seal into a rectangular shape. Repeat with remaining dough and allow to rest for 30 minutes.
4. Just before cooking the dough, place the honey, water and orange flower water in a saucepan, and bring slowly to the boil, stirring constantly. Keep warm over low heat.
5. Heat oil to 180C/350F then fry the dough biscuits for a few minutes until golden brown. You will probably have to do this in batches.
6. Immediately dip the hot biscuits into the warm honey syrup, then drain the excess syrup off and allow to cool. Sprinkle with icing sugar before serving.
Source: http://www.recipes4us.co.uk/Cakes%20and%20Baked%20Fayre/Semolina%20Date%20Biscuits%20Veg%20HT%20CBF%20Tunisian%2050mins%20plus%20resting.htm
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