Gluten-Free Emirati Date-Filled Cookies (Maamoul)
Delicate cookies filled with a sweet date paste, made gluten-free using a blend of rice flour and tapioca starch, flavored with rosewater.
Ingredients
- 1 cup Rice Flour
- 1/2 cup Tapioca Starch
- 1/4 cup Powdered Sugar
- 1/2 cup Butter
- 1 tablespoon Rosewater
- 1 cup Date Paste
- 1/4 teaspoon Cardamom Powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine rice flour, tapioca starch, and powdered sugar.
- 2Add softened butter and rosewater and mix until a smooth dough forms.
- 3In a separate bowl, mix date paste with cardamom powder.
- 4Preheat oven to 175°C.
- 5Take a small amount of dough and flatten it into a circle.
- 6Place a small amount of date filling in the center and fold the dough around the filling, sealing the edges.
- 7Shape the cookies using a maamoul mold or by hand.
- 8Place the cookies on a baking sheet.
- 9Bake for 18-20 minutes, or until lightly golden.
- 10Let cool completely before serving.
Substitutions
Wheat Flour → Rice Flour and Tapioca Starch Blend(avoids Gluten)
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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