BISCUIT MAFROOKEH

By memories

May 1, 2016

BISCUIT MAFROOKEH 0 5 0
  • Prep: 15 mins
  • Cook: 6 mins
  • 15 mins

    6 mins

    21 mins

  • Enough for: 12

Ingredients

2 Packets 100 grams Memories Premium Tea Biscuits, ground

1 Cup Ground Pistachio

¾ Cup Sugar syrup

1 Teaspoon Flower water

The Cream:

2 Cups Milk

3 Tablespoons Cornstarch

1 Tablespoon Flour

2 Tablespoons Sugar

1 Tablespoon Rose water

Directions

11. In a bowl, put the biscuits, pistachio, sugar syrup and flower water. Mix with your fingertips until smooth dough forms. Set aside.

2

32. The Cream: In a deep saucepan put the cornstarch, flour, sugar, and rose water. Whisk until the cornstarch dissolves. Put the saucepan over medium heat and stir until the milk thickens. Let it cool.

4

53. Bring a mini brioche mold, or a small bowl, and line with a piece of cling film.

6

74. Put some of the biscuit dough in the mold and press it to cover the bottom and sides. Fill with some cream and top with biscuit dough. Remove the Mafrookeh from the mold. Serve with Lemon Flowers Jam.

Tips
For a quick preparation use 9-inch serving dish. Put half of the Mafroukeh in the bottom, add the cream then add the rest of the Mafroukeh.

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