Date-Stuffed Ma'amoul Cookies (Dairy-Free)
Delicate, buttery cookies filled with a sweet date paste, perfect for special occasions (dairy-free version).
Ingredients
- 1 cup Semolina Flour (fine)
- 1/2 cup All-Purpose Flour
- 1/2 cup Vegan Butter (cold, cubed)
- 1/4 cup Powdered Sugar
- 2 tablespoons Orange Blossom Water
- 1 cup Date Paste
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cloves
- 2 tablespoons Powdered Sugar (for dusting)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the semolina flour, all-purpose flour, powdered sugar. Rub in the cold vegan butter using your fingertips until the mixture resembles coarse crumbs.
- 2Add the orange blossom water and mix gently until a dough forms. Do not overmix.
- 3Cover the dough and let it rest in the refrigerator for at least 30 minutes.
- 4While the dough is resting, prepare the date filling. In a small bowl, combine the date paste, cinnamon, and cloves. Mix well.
- 5Preheat oven to 175°C. Line a baking sheet with parchment paper.
- 6Divide the dough into small balls (about 2.54 cm in diameter). Flatten each ball into a disc.
- 7Place a small amount of the date filling in the center of each disc. Bring the edges of the dough up and around the filling to form a ball, sealing the edges tightly.
- 8Place the cookies on the prepared baking sheet. You can use a Ma'amoul mold or gently press the cookies with a fork to create a pattern.
- 9Bake for 18-20 minutes, or until the cookies are lightly golden brown.
- 10Let the cookies cool completely on the baking sheet before dusting with powdered sugar. Serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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