Date-filled cookies with rosewater and cinnamon

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.