Any festive occasion in the Middle East would be incomplete without ma’amoul. Here we’ve channelled the trend of ‘giant sharing’ bakes to these traditionally small cookies. We used a stencil to create the pattern on top but you could also simply dust it
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 4-6 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 939 |
| Fat | 58.2g |
| Saturates | 28.7g |
| Protein | 13.1g |
| Carbs | 100g |
| Sugars | 44.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 180˚C, gas mark 4.
Cream the butter and sugar until light and fluffy – approx. 8-10 minutes. Add the corn flour and all-purpose flour and mix until a soft dough forms. Roll the dough out onto a lightly floured surface to 30cm round. Transfer to a 20cm fluted tart tin and gently press the pastry into the tin. Refrigerate the tart for 30 minutes.
Prick the pastry base using a fork and blind bake on the lower rack of the oven for 15 minutes.
Zest and juice the orange. Zest the lemon.
To make the filling, place the citrus zest, dates, figs, raisins, walnuts, citrus peel, dark chocolate, cooled espresso, cinnamon, orange blossom water and ghee (or butter) in a food processor and blend to a rough paste. Spread into the pastry shell.
Roll out the remaining dough to a large 20cm disc and place on top of the filling. Trim the edges of the pastry to fit the tart.
Bake the ma’amoul for 20 minutes or until golden brown. Allow to cool slightly before unmoulding upside down onto a cooling rack.
Place a mandala stencil on top of the ma’amoul and dust liberally with the icing sugar. Remove the stencil and serve.
