Preheat an oven to 200*
Melt the butter but do not simmer.
In a bowl place the semolina, flour, starch, sugar, baking powder and the soft butter.
Mix well using your hands until the butter is well incorporated.
Add 1-2 tablespoon of milk and the orange blossom water.
Knead it into a soft slightly sticky dough.
Wrap the dough with clingfilm and leave to sit about 10-15 minutes in room temperature.
Zest and juice the orange and mix with the dates.
Cook this mixture over a medium high heat until the dates soften, stirring frequently as they will easily burn.
Leave to cool.
Once cooled slightly, blend in a food processor with the walnut and spices to a thick paste.
Roll out the dough into a log and divide the dough into two even quantities.
Pinch off small lumps off the dough, about 1 inch pieces.
Using the palm of your hand flatten the dough and make sure it is quite thin but not too thin that it will tear.
Place about 1 teaspoon of the filling in the middle, close it up, and roll it into a ball again gently.
Press each filled ball gently into a madeleine mould and then leave them to rest in the fridge about a good 10 minutes.
Bake them for about 15-20 minutes until lightly golden brown.
Once cooled, sprinkle with some icing sugar.
«Mix some pistachios in the filling for extra sweetness and crunch. Try addingg ground cumin to the dates as well to give a 'smokey' flavour.»