Mamoul (Eid biscuits)

Begin by creaming together the unsalted butter and icing sugar until the mixture is smooth and light, creating a luscious base for the dough. Next, gently blend in the sunflower oil, plain flour, and semolina, mixing thoroughly to combine these dry ingredients into the buttery mixture. Slowly pour in the warm milk, being careful not to overwork the dough; stir just enough to bring everything together into a soft, cohesive ball. Cover the dough and let it rest for around an hour, allowing the ingredients to meld and the dough to become manageable while you prepare the filling. To prepare the date filling, toast the sesame seeds in a dry pan until they release their rich aroma and golden hue; add butter to the pan and then stir in the date paste thoroughly. Add a small amount of water to the mixture, stirring until the filling reaches a mushy yet firm texture—avoid making it too watery to ensure it holds shape. Remove from heat and spread the filling on a plate to cool completely, which will make shaping easier. Once cooled, divide the filling into small balls weighing about 15 grams each and refrigerate for 30 minutes to firm up. Meanwhile, return to the dough and portion it into balls of approximately 30 grams. Retrieve the date balls from the fridge and stuff each dough ball generously with a date filling ball inside. Use a mamoul mold to shape each stuffed dough ball carefully, imprinting the traditional decorative pattern. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Arrange the shaped mamoul on a baking tray and bake for 20 minutes, or until the underside is golden and the top shows a delicate light golden color. Allow the biscuits to cool slightly before serving, enjoying their delightful crumb and sweet filling.