Combine all the listed ingredients except for the flour.

Gradually add the flour and mix until a soft dough forms. The amount of flour needed may vary, so adjust accordingly based on the specific characteristics of the flour you’re using.

If the dough is slightly sticky, add some oil and rub it all over. Set it aside, covering it with plastic wrap or a cloth.

Combine 1 tsp of rose water and 1 tsp of orange blossom water with 500g of store-bought or homemade date paste.

Take a small piece of dough, flatten it in your hand, add about 1 tbsp of date paste, seal it tightly, shape it into a round ball, dip it in sesame seeds, then press it into the mold. Place the formed cookie on a baking tray lined with parchment paper.

Repeat this process until all the dough has been used.

Bake in a preheated oven at 450°F for 8 to 9 minutes, or until the bottom is very lightly golden. Then, broil for an additional 1 minute.

Once done, remove from the oven and brush the cookies with milk.

Transfer the cookies to a cooling rack to cool.

After the cookies have completely cooled, store them in a tightly sealed container or a ziplock bag.

You can keep them on the counter for up to one week, in the fridge for up to 1 month, or in the freezer for up to 1 year.