cakes and biscuits flour

flour of Sonbolat El Forat for cakes and biscuits

Ingredients
2 ½ cups semolina, Basbousa, Sonbolat Al Furat
1 ½ cups of flour of Sonbolat El Forat for cakes and biscuits
1 ¼ cup butter, at room temperature.
A small spoonful of milk.
½ cup of rose water.
½ cup of sugar
2 tablespoons of cold heavy sherbet.

Filling ingredients:

¼ kilo of Ajwa date paste

How to prepare:
In a large bowl, mix the semolina with the flour, then add the ghee and knead with your hands until the mixture is absorbed and has a texture like wet sand.

Cover the bowl and place it in the refrigerator for 60 minutes or more.

Take the dough out of the refrigerator, then add sugar, mahlab, rose water, and sugar syrup, then knead until you have a soft dough, but do not over-knead so that the maamoul does not dry out while baking.

Cover the dough, then put it in the fridge.

To make the filling, mix the date paste with the ghee until you have a smooth mixture.

Shape small balls, then put them in the fridge until they hold together.

Divide the maamoul dough into balls twice the size of the stuffing balls, then stuff it with the date balls, and roll it again.

Shape the balls in maamoul molds, then stack them on an oven tray.