Not only porridge can be made from semolina. Try baking delicious crispy cookies based on it. A properly cooked dessert is tender and just melts in your mouth. Ready cookies can be coated with icing, jam or just sprinkled with powdered sugar.
Pick your recipe
Sugar Cookies
This simple but tasty crunchy cookie can be prepared for evening tea - it is baked very quickly.
You will need:
- 60 g semolina;
- 125 g of butter;
- 125 g of wheat flour;
- 125 g of sugar;
- icing sugar for sprinkling;
- thick jam for smearing.
Soften the butter and grind with sugar into a homogeneous mass. Pour semolina and mix well again. Add flour and knead uncooked dough. Place it in the refrigerator for half an hour, wrapping it in plastic wrap.
On a board sprinkled with flour, roll the dough into a layer. Cut the figures out of it with a metal recess and place them on a baking sheet, oiled. Bake items in the oven, heated to 200 ° C, until golden brown. With a spatula, remove the finished cookies and cool it on the board. Sprinkle powdered sugar and serve with tea.
You can make cookies differently. Cut out stars or circles from the dough sheet. Bake and cool them well. Lubricate half of the cookies with a sour thick jam - for example, orange or plum. Cover the items with the remaining cookies. Squeeze lightly and then sprinkle powdered sugar on the surface.
Chocolate icing cookies
Try another variation of semolina cookies. It turns out not to be too sweet, so baking should be supplemented with icing from black, milk or white chocolate.
You will need:
- 1 cup semolina;
- 0.5 cups of sugar;
- 3 eggs;
- 100 g of dark chocolate;
- 30 g of white chocolate.
Separate the yolks from the proteins. Mash yolks with white sugar, beat whites in a strong foam. In the yolk mixture, alternately add semolina and whipped proteins, gently mixing the mass from top to bottom so that it does not fall. Lubricate the rectangular shape with oil and pour the dough into it. Place the mold in the oven, preheated to 200 ° C. Bake until the dough has a beautiful golden hue.
Remove the pan from the oven, cool slightly. Carefully remove the cake and lay it on the board for further cooling. Use a sharp knife to cut the cake into diamonds or squares.
Cook the icing. Melt both kinds of chocolate in a water bath. Using a spoon or silicone brush, cover the cookies with dark chocolate icing. Let her freeze. Transfer white chocolate to a confectionery syringe and apply strokes or monograms on the surface of the cookie. Instead of white chocolate for decor, you can use flavored color - orange, strawberry or mint.
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