بسكويت بالتمر

Mix the yogurt with the sugar until the sugar is dissolved

Add the powdered milk, vegetable oil, vanilla, and emulsifier (with fennel and star anise if desired) and mix well.

Gradually add the sifted flour and baking powder and knead until you get a firm dough.

Cover the dough and let it rest in the fridge for 15 minutes.

Prepare the date filling by kneading the date paste with ghee and cinnamon until it becomes soft and easy to spread

Divide the dough into two equal portions.

Grease an oven tray with margarine, then spread half of the dough evenly in the tray.

Spread a layer of date paste evenly over the dough.

Place the other half of the dough on top of the date layer and spread evenly.

Flatten the surface of the dough with your hands to ensure a uniform thickness.

Cut the dough into equal squares before baking.

Sprinkle sesame seeds on top of the dough to add flavor and texture.

Place the tray in an oven preheated to 180°C.

Bake from the bottom first for about 25 minutes or until the edges turn dark pink, then turn on the top heat to brown the surface.

Remove from the oven and let them cool slightly before serving. No need to store them in the fridge.

Note: The tray used is a 22 x 30 cm tray