Semolina cookies: rustic and tasty!

INGREDIENTS
340g (1 ½ cups) of semolina, finely milled and sifted
100g (⅜ cup) of sugar
120g (¼ cup) of cold butter
1 egg
16g of baking powder
30ml (2 tbsp) of milk
30g (¼ cup) of chocolate chips
Sugar for coating
Apricot jam and hazelnut paste for the filling

METHOD
1. Combine semolina with sugar and baking powder. Add cold butter and work the semolina mixture in with your fingers until crumbs form.
2. Add an egg and some milk. Mix well and let the pastry chill in the fridge for 30 minutes.
3. Divide the pastry into thirds.
4. Cut and form one-third into small logs. make small slits all over and dip them into sugar. Transfer onto the baking sheet.
5. Cut another third into logs and then into squares. Make small dips in each square as shown in the video. Transfer onto a baking sheet.
6. Combine the last third of the pastry with chocolate chips and divide into 7-8 balls. Form each ball into a teardrop shape.
7. Bake at 180°C/350°F for 15 minutes.
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