Ingredients:
300g semolina
220g butter, unsalted, softened
160ml boiling water
50g flour
200g icing sugar
150g nuts, chopped
1 tbsp Rose water
Method:
Mix the semolina with the softened butter then add the boiling water and knead together. Add the flour and knead again. Wrap in clingfilm and refrigerate over night. Mix the sugar with the nuts and rose water to make the filling. Break-off walnut-sized pieces of the dough and shape into balls.
Make a depression in the balls with your thumb and put some of the filling mixture in this. Cover the depression with dough, making certain that it's completely covered over. Roll the dough into finger shapes then place on a greased baking sheet.
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook until lightly browned. Take out of the oven and immediately dust over with icing sugar.
When the biscuits are cool sift more icing sugar over them. Keep in a sealed box.
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