Makrouth (North African date and semolina cookies)

Despite appearances to the contrary, I don't actually have a sweet tooth. I do however have a weakness for Middle Eastern and North African sweets and pastries... Concentrated sweetness that goes perfectly with a cup of strong black coffee, maybe at the end of a meal, or maybe during a lazy afternoon. The sort of sweetness that caresses the throat and excites the taste buds. I was preparing a batch of maamouls at the weekend, and decided as I had an awful lot of semolina left, I'd try my hand at making makrouth (or makrout, makroud, makgrood depending on how the name's transliterated) a North African semolina pastry filled with dates. Traditionally fried and then soaked in a hot honey mixture, they are beyond delicious. I have to say, I went down a non-traditional route as far as the cooking process goes and baked them, but the end result seemed to be quite acceptible. 

Ingredients
380g semolina
200g margarine (melted)
150ml orange flower water
1 pinch of salt 

For the filling:
250g dates
1 tsp cinnamon
Orange flower water

1. Chop the dates roughly and add around 50-100ml of boiling water to them (the amount of water will depend on how soft your dates are. I love the really dense fudge-like dates but in the UK they are getting harder and harder to find in supermarkets as the pre-soaked ready-to-eat ones seem more in favour. Nice but they don't work as well in cooking. Leave the dates to soak for at least an hour (ideally overnight)
2. Put the semolina and a pinch of salt in a large bowl and pour in the melted margarine and the orange flower water. Mix the margarine into the dry semolina with your fingers until you have what resembles a bowl of damp sand. You don't want to overwork the dough, so there's no need to knead it, but slowly work it together until you have a firm ball. Wrap in cling film and leave for around 30 minutes (while you make the date filling)
3. Pour any excess water from the dates and blend until they become a smooth paste. Stir in the cinnamon and orange flower water. I haven't given quantities for the orange flower water because it all depends on how moist your date paste is. Ideally, you want something that you can form into a sausage shape.
4. Dividing the date mixture into four, roll into 'sausages'
5. Now divide the semolina dough into four pieces and roll out into a log, flattening slightly. It should be the same length as the date sausages
6. Make an indentation in the dough and add the date filling (hot dog in a bun analogy...)
7. Carefully pinch the sides together so the filling is completely encased in the dough, then roll it backwards and forwards to make sure it's all sealed in
8. Usually at this stage special moulds are used, however if you don't have a mould (I don't) just cut the log diagonally into 2cm wide pieces. If you're feeling adventurous you can decorate the top with a pattern
9. Bake the cookies in an oven preheated to 250C for around 20 minutes,or until they just start to brown
10. Once cooked, you can eat 'as is' or go for the dipped in honey option. I made a simple sugar syrup and added a good squeeze of honey and some orange flower water. I then poured the mixture over the cookies and let them soak for around 30 minutes. Serve with a sprinkling of sesame seeds.