Msemen Croffles with Honey Butter and Amlou Drizzle

Method

1. Mix the flour, semolina, salt and sugar in a bowl, add the lukewarm water a little at a time and bring it together, then knead for 10 min into a soft, smooth dough.

   Add in this stepPlain flour 150 gFine semolina (for the dough) 40 gSalt ½ tspSugar ½ tspLukewarm water 120 ml

2. Divide into 4 pc, roll into balls, oil them, cover with cling film and rest for 15 min.

   Add in this stepVegetable oil (for hands, worktop and waffle iron) 0.9 tbsp

3. On an oiled worktop, stretch a ball to about 25 cm, thin enough to see through, dot with soft butter and sprinkle with semolina. Fold the top, bottom and sides in by thirds to make a square of about 8 cm. For waffles, leave them thick; don't flatten them further.

   Add in this stepVegetable oil (for hands, worktop and waffle iron) 1¼ tbspButter, softened (for folding) 20 gFine semolina (for folding) 20 g

4. Lay seam-side down, cover with oiled cling film and rest for 10 min.

5. Preheat the waffle iron well and brush it lightly with oil. Place one square in each section, close the lid firmly and cook for 4 min, until deep golden, crisp and showing the layers. With a 2-section iron, cook in 2 batches. The iron is very hot: use tongs to lift them out.

   Add in this stepVegetable oil (for hands, worktop and waffle iron) 0.9 tbsp

6. Put the honey-butter butter and most of the honey in a small pan on low heat and stir for 1 min until melted and bubbling. Brush over the croffles and sprinkle with a little flaky salt.

   Add in this stepButter (for the honey butter) 20 gHoney 2 tbspFlaky sea salt 1 pinch

   low heat

7. Stir the almond butter, olive oil and the rest of the honey until smooth to make the amlou. Drizzle thinly over the croffles, scatter with chopped almonds and serve warm.

   Add in this stepUnsweetened almond butter 2 tbspExtra virgin olive oil 2 tspHoney 1 tbspToasted almonds, chopped 10 g