An Arabic masterpiece
To make ma’amoul, place semolina and flour pour melted butter on top rub with your finger until all butter is absorbed set aside for 30 minutes then add rose water and mix really well until it become a dough like mixture. Pre heat oven to 180°C and line a baking tray with baking paper. Divide dough into small balls the size of walnut, make a hole in the center add 1 tsp of filing mixture seal well put in a ma’amoul mold then tap and remove and place on baking tray. Bake for 10 minutes cool slightly and dust with icing sugar.
For the icing, whisk egg white with lemon for a couple of minutes and add sifted icing sugar mix well set aside.
To make biscuit box, pre-heat oven to 160°C fan forced and line 3 tray with baking paper. Place flour, cinnamon, aniseed ground and whole mix well make well in the center, mix all wet ingredients together until sugar dissolve and add to dry ingredients mix well place on a floured surface and knead well for couple of minutes.
For the filling, mix all ingredients and set aside
Divide dough in the following
Box base 800g roll to make a 45cm x30cm and place in baking tray
Box side 400x2 roll to make two 45cmx 15cm and place on baking tray
Box side 300x2 roll to make two 30cmx15cm and place on baking tray
Bake separately for 20 minutes or until nice and brown and well dry removed from oven and cool.
Make 4 long stick using about two tablespoon of the dough and cover the skewers and place on baking tray and bake until golden brown and set aside
While waiting for biscuit to cool make some biscuit rings, roll 1 heaped tbs of the dough between your hands or on a dusted surface to create a 12 cm snake like shape, connect two ends together to make a ring dip in sesame seeds and place on baking tray repeat until all dough is used, spacing about 2cm apart and bake for 10 minutes or until golden brown. Remove and cool on cooling rack.
To assemble the box, when you ready to assemble the box place icing sugar in saucepan and cook stirring constantly until you have a golden color (be very careful as this mixture is very hot)
Glue all side with caramel mixture hold until its cold, stick the four biscuit sticks on each corner of box. Write and decorate the front and side of box with icing.
Place your kaak ring on each stick and inside the box.
For the corner make a rope with fondant and attached to each corner.
Place cool ma’amoul in biscuit box.
This recipe has not been edited or tested by the Bake Off Food Department.
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