Semolina biscuit dough

1. In a mixing bowl with paddle attachment, add the fine semolina, flour, caster sugar and solid coconut oil to the dough and mix until combined and it looks like wet breadcrumbs. You can also mix this recipe by hand.
2. Add the orange blossom water to the milk and add to the above mixture and mix until a dough forms. Wrap and chill it for 30 mins.
3. Cut into 25g pieces and press into disks in your hands. Place the filling inside and wrap with dough.
4. Press the ball of dough into the mould then tap out with a swift movement against your work surface.
5. Place on a baking sheet and bake in a fan forced oven preheated to 180*c or standard oven at 190*c for 12-14 mins until the bottom edge is golden. Be careful not to over bake.
6. Leave date filled biscuits plain and dust nut filled biscuits with icing sugar.
7. Optional indulgence – dip your biscuits in tempered chocolate.

Nut Filling

1. Pulse all together until it comes together. Try to keep nice big chunks of nuts inside.
2. Press the mixture into the mould, fill halfway then tap it out so it is perfectly sized.

Medjool Dates 

1. Pit dates and blend in a food processor with the orange blossom water to a paste.
2. Roll into balls 1.5cm diameter.