Ingredients
1 lb. (500 g) plain white flour (up to a quarter of the flour may be replaced with fine semolina)
2 tbsp. white sugar
½ lb. (250 g) unsalted butter (Normandy butter is best)
1-2 tbsp. rose water or orange flower water
2 tbsp. water or milk
icing sugar
pinch of salt (optional)
baking powder (optional)
Pistachio filling
Mix ½ lb. (250 g) finely chopped pistachios with a somewhat smaller weight of sugar and 1 tbsp. rose water. (Some people use ground almonds, with or without green food colouring, instead of pistachios.)
Walnut filling
Mix ½ lb. (250 g) finely chopped walnuts with a somewhat smaller weight of sugar and 1 tbsp. cinnamon.
Date filling
Chop 1 lb. (500 g) stoneless dates, and bring to the boil with half a teacup of water, squashing the mixture against the side of the pan with a wooden spoon until approximately uniform in consistency. Blend with an electric chopper if desired. One variant is to add some butter to the mixture as it cooks. Allow to cool.
1 lb. (500 g) plain white flour (up to a quarter of the flour may be replaced with fine semolina)
2 tbsp. white sugar
½ lb. (250 g) unsalted butter (Normandy butter is best)
1-2 tbsp. rose water or orange flower water
2 tbsp. water or milk
icing sugar
pinch of salt (optional)
baking powder (optional)
Pistachio filling
Mix ½ lb. (250 g) finely chopped pistachios with a somewhat smaller weight of sugar and 1 tbsp. rose water. (Some people use ground almonds, with or without green food colouring, instead of pistachios.)
Walnut filling
Mix ½ lb. (250 g) finely chopped walnuts with a somewhat smaller weight of sugar and 1 tbsp. cinnamon.
Date filling
Chop 1 lb. (500 g) stoneless dates, and bring to the boil with half a teacup of water, squashing the mixture against the side of the pan with a wooden spoon until approximately uniform in consistency. Blend with an electric chopper if desired. One variant is to add some butter to the mixture as it cooks. Allow to cool.
Category
🛠️
Lifestyle