Semolina cookies: rustic and tasty!
published on 23 April, 2024 at 16:00
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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Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ⬇️
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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.
---------------------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wow’s second cookbook is here! 😍
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on ⬇️
🇺🇸If you buy from US: https://cooki.st/volume2wowbook
🇬🇧If you buy from UK: https://cooki.st/vol2book
🇪🇺If you buy from other EU countries: https://cooki.st/cookistwownewbook
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