3 cups Cooked Cream, or 2 cups Date Paste, or 1½ cup ground nut and 2 tablespoons sugar mixture
Egg yolk, for brushing
METHOD
In bowl of electric mixer, cream butter and sugar on medium speed for 5 minutes, until light and fluffy. Gradually beat in semolina flour. Mix flour, yeast, and ground fennel in a bowl and gradually add to butter mixture, beating on low speed, until combined. Gradually beat in buttermilk and continue beating until smooth and well combined. Cover and refrigerate for 30 minutes.
Preheat oven to 180˚C (350˚F).
Press down half the dough into a baking dish. Spread with an even layer of your favorite filling options.
Press remaining dough evenly over filling to cover it completely.
Using a sharp knife, mark dough into squares or diamond shapes. Brush surface with egg yolk.
Bake for 30 minutes, or until golden brown.
Let cool in baking dish, cut bars and arrange on a serving plate. Serve with some syrup on the side to add as desired.
CHEF NOTES
Date Paste is a puree of dates to which sesame seeds and cardamom have been added. Commonly used as a filling in most Arabian cookies.
