3 cups semolina
1 tsp fine salt
2 Tbsp caster sugar
125g butter, melted
1 cup water, chilled
1/4 cup rosewater
600g fresh dates, pitted
100g sesame seeds, toasted
2 tsp ground cinnamon
1 tsp ground nutmeg
Extra 2 Tbsp unsalted butter
Preheat oven to 180°C. Line 2 oven trays with baking paper. Combine semolina, salt and caster sugar in a large bowl and mix well. Stir in butter until combined.
Stir in water and 1 Tbsp of the rosewater, then stir to form a smooth dough.
Put dates, sesame seeds, spices and extra butter in the bowl of a food processor and process until smooth.
Divide dough into 4. Roll out 1 portion into a log 30cm long by 5cm wide. Make a flat indentation down centre. Repeat with remaining dough.
Put 1/4 of the date mixture along indentation, then gather dough, pinching together to enclose. Repeat with remaining dough and date mixture.
Gently flatten logs.
Cut logs into diamond-shaped biscuits by slicing on an angle. Arrange on prepared trays, seam-side down and 2cm apart, and bake for 25-30 minutes or until lightly golden. Set aside for 5 minutes. Transfer to a wire rack to cool completely.
Pour honey and remaining rosewater into a medium saucepan and put over a medium heat. Bring to the boil. Remove from heat, then dip biscuits into hot syrup 1 at a time. Set on a wire rack to drain well and cool, then serve.