Ingredients:

• 6 tbsp – rose water
• 450 gms – semolina
• 75 gms – Cake Flour
• 200 gms – Butter
• One cup – icing Sugar
• For the stuffing:
• 2 tbsp – rose water
• 1 cup castor Sugar
• 450 gms – walnuts, finely chopped

Method:

1. Sieve the semolina and cake flour together in a large bowl.
2. Add the softened butter and some of the rose water to the bowl.
3. Now rub in the butter into the flour until it makes a smooth dough.
4. Work quickly and lightly with your fingertips and let it rest for 10 hours.
5. During his time, rub down or knead 3 or 4 times to obtain a soft dough.
6. To make the filling:
7. Add the rose water, castor sugar and finely chopped walnuts in a bowl and mix well together to make the filling. Set aside.
8. Pre-heat the oven to 200 degrees C.
9. To make the biscuits:
10. Divide the dough into two.
11. Press one half of the dough into a well-greased baking tray.
12. Press the filling over the dough. Cover the filling with the remaining half of the dough.
13. Alternatively, you can divide the dough into approximately 15-20 balls.
14. Take one ball and make a hole in it and fill it with about 2 tbsps of the walnut filling, then close the filling over by pressing down the dough to cover the filling.
15. Put the biscuits on a baking tray. Repeat till you finish all the dough.
16. Put the tray in the pre-heated oven and cook for 10 minutes or until well Bake.
17. They should be slightly golden but not golden brown.
18. Remove from the oven and immediately sprinkle the icing sugar through a sieve directly onto the oven-hot walnut biscuits.
19. Leave to cool. Sprinkle with more icing sugar, then serve.