These shortbread biscuits are filled with a buttery date centre and packed with delicious spices. They are a traditional Lebanese shortbread and you can even buy a specific mould to make them in, which creates a beautiful pattern on the biscuit! We used Tunisian Deglet Nour dates for these, to give a beautifully rich caramel taste


  • 500g semolina
  • 75g plain flour
  • 15g caster sugar
  • 80ml milk
  • 300g unsalted butter
  • 3 tbsp rosewater
  • 2 tbsp orange blossom water (optional)
  • pinch of salt
  • 250g Zeina Deglet Nour Dates
  • 2 tbsp cinnamon
  • 2 tbsp nutmeg
  • 1/2 tsp cardamom


1. Add the semolina, flour, caster sugar, 200g of the butter and pinch of salt into a blender or food processor, and blend until the mixture becomes crumbly. then add the milk, rosewater and orange blossom water and mix. Leave to chill in the fridge for at least an hour

2. While the dough is chilling, place the dates, rest of the butter and spices into a food processor and blend until completely smooth, then divide into small equal balls

3. divide the dough into the same number of date balls that you have, then wrap the dough around the date ball and press into a disk shape (use a mould here if you have one)

4. Bake at 200’c until golden which should take around 20 minutes, then enjoy warm or cooled!

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