Ma' amoul b'jowz (Easter walnut cakes)
A recipe from the Good Food collection.
Ingredients
200 g (6½ oz) unsalted butter, softened
½ cup (125 g/4 oz) caster sugar
2 tablespoons orange flower water
2 cups (250 g/8 oz) plain flour, sifted
Walnut filling
½ cup (50 g/1¾ oz) walnuts, chopped
¼ cup (60 g/2 oz) caster sugar
1 teaspoon ground cinnamon
Method
Step 1
Preheat the oven to warm 160°C (315°F/Gas 2–3). Lightly grease two baking trays and line with baking paper.
Step 2
Cream the butter and sugar in small bowl until light and fluffy. Transfer to a large bowl. Using a metal spoon, fold in the orange flower water and flour until well combined. Press with your hands until the mixture comes together to make a stiff dough.
Step 3
For the walnut filling, combine all the ingredients in a bowl and mix well.
Step 4
Roll heaped tablespoons of dough into balls. Press a hollow in the centre with your thumb. Place 1 teaspoon of filling into each hollow. Place on the trays and flatten slightly without folding dough over the filling. Bake for 15–20 minutes, or until golden. Cool on a wire rack and serve.
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