FIlled with dates or peanut, this crumbly and oval-shaped biscuit has a Middle Eastern origin. A variation without the filling is biskut arab, sometimes also called biskut suji. Other name: Ma’amoul Cookies (Arabic).
This recipe was first published in Flavours magazine.
- 200g fried peanuts
- 100g caster sugar
- 50g butter (at room temperature)
- 500 g plain flour
- 60 g icing sugar (sifted)
- 1/4 tsp fine salt
- 325 g ghee
- 1/2 egg
- 80 pieces paper cups
- In an electric blender, blend peanuts and sugar finely.
- Put mixture into a bowl and stir in butter to form a paste.
- Shape filling into small balls of about 4g each.
- Pan-fry the flour in a dry wok until just warm.
- In a mixing bowl, combine sugar, salt, ghee and egg.
- Sift in warm flour and mix until a dough forms.
- Form 8g balls of dough and fill each with peanut filling.
- Pinch using pincers to create patterns (optional) and place into paper cups.
- Bake in pre-heated oven at 180°C for 20 minutes.
- Remove and cool cookies before storing.