SEMOLINA AND SPELT AND COOKIES

Makes 24 cookies. Dough:

½ kg. semolina

½ kg. whole spelt flour

½ cup sugar

1 packet baking powder

1 packet vanilla sugar

½ cup oil

¾ cup water at room temperature

Filling:

½ container date spread ½ cup orange juice or water 1 Tbsp. oil

¼ tsp. cinnamon Pinch of ground cloves ½ cup crushed walnuts

Syrup:

250 gr. sugar

1 cup water Juice from 1 lemon

Toppings:

50 gr. melted white chocolate Pomegranate seeds (optional)

Add the semolina and spelt flour, sugar, baking powder and vanilla sugar to a bowl and mix. Slowly pour the oil in as you stir the mixture. Let the dough rest for 15 minutes.

To prepare the filling, add the date spread, orange juice (or water) and oil to a bowl. Mix everything and add the spices and nuts. Mix well.

Split the dough into two and grease your work space well. Roll out each section into a square that is ½ cm. thick. Spread half of the filling on each section and smooth out. Roll up the dough from the side closest to you. Cut into pieces that are 2½-3 cm. wide. Grease a pan well and arrange the cookies on the tray. Flatten them gently and bake in an oven that has been preheated to 180° for 25 minutes or until they turn golden brown.

To prepare the syrup, add the sugar, water and lemon juice to a pot and cook over a medium flame for 20 minutes until syrup becomes rubbery. Put a few cookies into the syrup and cook for 2 minutes on each side. Remove and let excess syrup drain off. Transfer the melted white chocolate to an icing bag with a tiny hole in the end. Make thin lines on the cookies and then sprinkle with pomegranates.

Level of difficulty: Medium Time: 1 hour

Status: Parve