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Semolina Coconut Cookies



Eggs: 2 pieces (scrambled)

Rose water: 2 teaspoons

Fine semolina: 2 cups

Flour: 1 cup

Caster sugar: three quarters of a cup

Cardamom: 1/4 teaspoon (ground)

Sesame: 2 teaspoons (optional)

Salt: a quarter of a teaspoon

Egg white: 1 piece

How to prepare

1. Preheat the oven to 350 degrees.

2. Line a baking sheet with parchment paper.

3. Heat the butter in a saucepan over low heat, then leave it to cool.

4. Sift the flour and mix with semolina, coconut, ground cardamom and fine sugar in a bowl.

5. Add salt and mix.

6. After the butter has cooled, add the beaten eggs and the rose water.

7. Add the flour mixture and semolina to the egg and butter mixture and knead until a cohesive dough is formed. Cover the dough and leave it to rest for an hour at room temperature.

8. Before starting work, knead the dough a little by hand, then make balls the size of a walnut and press them a little by hand to make a circle.

9. Place the balls in the prepared tray, spaced between them, and brush the face of the cookies with egg white and a sesame paste.

10. Bake the tray in the pre-prepared oven for 15 minutes, until golden brown.

11. Leave to cool completely and serve.

12. You can sprinkle fine sugar on the face if you did not use sesame.

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