Ma’amoul bars

Simple Too, p. 256

Ingredients

  • Semolina shortbread
  • 100g golden or regular caster sugar
  • 100g fine semolina
  • 200g plain flour
  • ¾ tsp fine sea salt
  • ½ tsp ground cardamom
  • 1 tsp baking powder
  • 200g unsalted butter, fridge-cold and cut into 2cm cubes
  • 1 tsp nigella or anise seeds (optional)
  • Date filling
  • 350g medjool dates, pitted (325g)
  • 35g dark brown soft sugar
  • 80g unsalted butter, softened
  • ½ tsp ground cinnamon
  • 1½ tsp ground cardamom
  • ¼ tsp fine sea salt

Capture the full recipe from the book

Open Simple Too at page 256 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

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