Date Filled Cookies (Lebanese Maamoul Cookies)

Makes8 pieces
Prep Time15 min
Waiting Time5 hr
Baking Time20 min
Total Time5 hr 35 min
Calories225
Made withSplenda Granulated

Ingredients

Step 1

1 cup semolina (175 g)
¼ cup melted butter (65 g)
30 ml vegetable oil

Step 2

½ cup flour (60 g)
1 heaped tbsp of wheat starch (15 g)
1 pinch of salt
1 tsp baking powder

Step 3

30 ml light milk
1 tsp rose water (optional)
1 tsp vanilla extract
1 tbsp Splenda Granulated (4 g)

Inner filling

8 large dates (100 g)
1 tsp of cinnamon powder

Nutrition Info Per Serving
% Daily Value*
Energy225 kcal288.46%
Total Fat11.31 g14.5%
Total Carbohydrate26.57 g9.66%
Fibre1.71 g6.11%
Protein5.50 g11%

Instructions

1

Semolina mix: Place the semolina, butter and oil in a deep bowl, mix well with a fork, cover with cling film and refrigerate for 4 hours. At the end of the time, remove from the fridge and mix again with a fork until homogenised. Add the ingredients from step two (flour, starch and salt) and mix again.

2

Pour the milk and Splenda Granulated into another small bowl and stir to dissolve. Add the rose water and vanilla extract and mix again. Add this mixture to the semolina mixture taken from the fridge, mix again with a fork and refrigerate for 1 hour.

3

Date filling: Put the cinnamon and the pitted dates in a rondo and crush them completely to obtain a soft mixture. Roll the mixture by hand into small balls about the size of half a walnut.

4

Leave the semolina to set in the fridge for 1 hour. Make walnut-sized balls by rolling them with your hands, opening them in the middle, filling them with the date filling and closing them. Shape them into flat and round shapes and place them on a baking tray lined with greaseproof paper. Bake in the oven at 180°C for 20 minutes.

Ma’amoul Cookies made with Splenda Granulated are ready, bon appetit!

* If sugar was used instead of Splenda, 1 piece would be 242 calories!

1 portion = 1 piece

Made with