Method

• 1.
  Place the semolina in a large bowl, add the melted butter and oil, and mix with your hands until all the liquid has been absorbed. Cover with plastic wrap and leave at room temperature overnight.
• 2.
  Place yeast, sugar and 100ml lukewarm water in a jug and stir to combine. Stand for 10-12 minutes until frothy.
• 3.
  Add flour, baking powder and mastic, if using, to the semolina mixture, followed by the yeast mixture and rosewater, and stir to combine. The dough should be a consistency that can be shaped. Be careful not to overwork it.
• 4.
  Transfer to a clean large bowl, cover with plastic wrap and rest for 1 hour. After an hour you will need to test the dough. Take a small amount of dough and make a ball. If it crumbles, you need to mix 1 tbs water into the dough. Leave it to rest for another 10-15 minutes.
• 5.
  For the filling, place all ingredients in a large bowl and stir to combine. Set aside.
• 6.
  Take 1 tbs of dough in your hands and make a hole using your fingers, leaving the sides thin. Spoon in enough filling mixture to fill three-quarters of the hole. Carefully close then shape into a dome. Repeat with remaining dough and filling.
• 7.
  Preheat oven to 180°C. Place biscuits on a non-stick baking tray (do not grease or line with baking paper). Space biscuits as they will increase in size. Rest for 5 minutes.
• 8.
  Bake for 18-20 minutes until lightly golden. Biscuits will crack slightly but stay together. Allow to cool completely, then dust with icing sugar to serve.