Mamoul (Eid biscuits)
HB-1432 · Hand-built original · Saudi Arabian
Saudi ArabianDessert30 servings135 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: flour
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:30quantities adjust to match
Ingredients
- 10½ oz plain flour
- 7 oz fine semolina
- 8¾ oz unsalted butter, melted
- 1½ Tbsp sunflower oil
- 3½ Tbsp milk, warmed
- 2 oz icing sugar, plus extra for dusting
Method
- Mix the flour and semolina in a large bowl. Pour in the melted butter and oil and rub in with your fingertips until the mixture resembles wet sand.
- Cover and rest for at least 1 hour so the semolina absorbs the fat.
- Knead in the warm milk, a little at a time, until you have a soft, pliable dough that holds together when pressed. Rest for 20 minutes.
- Preheat the oven to 350°F and line a baking tray with baking paper.
- Take walnut-sized pieces of dough and press each one into a mamoul mould, level the base, then tap the mould sharply on the work surface to release the biscuit. If you have no mould, roll into balls and press a pattern with a fork.
- Arrange on the tray and bake for 15–18 minutes until set and just barely coloured at the edges — mamoul should stay pale.
- Cool completely on the tray, then dust generously with icing sugar before serving.
Nutrition (per serving, where published)
135 kcalCalories
2 gProtein
14.4 gCarbs
7.7 gFat
4.3 gSaturates
0.5 gFibre
1.9 gSugars
2 mgSodium
18 mgCholesterol
27 mgPotassium
8 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data