You can cook not only porridge from semolina. Try baking delicious crispy biscuits based on it. A properly prepared dessert turns out to be tender and just melts in your mouth. Finished cookies can be covered with icing, jam, or simply sprinkled with icing sugar.
Sugar cookies
These simple yet delicious crispy biscuits can be made for your evening tea - they bake very quickly.
You will need:
- 60 g semolina;
- 125 g butter;
- 125 g wheat flour;
- 125 g of sugar;
- icing sugar for sprinkling;
- thick jam for spreading.
Soften the butter and grind with sugar into a homogeneous mass. Add semolina and mix well again. Add flour and knead to a light dough. Place it in the refrigerator for half an hour, wrapped in plastic wrap.
Roll the dough into a layer on a floured board. Cut the figures out of it with a metal notch and place them on a greased baking sheet. Bake the products in an oven preheated to 200 ° C until golden brown. Use a spatula to remove the finished cookies and cool on the board. Sprinkle the products with icing sugar and serve with tea.
You can arrange cookies differently. Cut stars or circles out of the dough sheet. Bake and chill them well. Brush half of the cookies with sour, thick jam, such as orange or plum jam. Cover the items with the remaining cookies. Press lightly and then dust the surface with powdered sugar.
Chocolate-coated biscuits
Try another semolina cookie. It turns out to be not too sweet, so the pastries should be supplemented with black, milk or white chocolate icing.
You will need:
- 1 glass of semolina;
- 0.5 cups of sugar;
- 3 eggs;
- 100 g of dark chocolate;
- 30 g of white chocolate.
Separate the yolks from the whites. Mash the yolks with sugar until white, beat the whites into a strong foam. Add semolina and whipped egg whites alternately to the yolk mixture, gently stirring the mass from top to bottom so that it does not fall off. Grease a rectangular dish with butter and pour the dough into it. Place the dish in an oven preheated to 200 ° C. Bake until the dough has a nice golden hue.
Remove the form from the oven, cool slightly. Carefully remove the crust and place it on a board to cool down further. Use a sharp knife to cut the cake into diamonds or squares.
Prepare the icing. Melt both types of chocolate in a water bath. Using a spoon or silicone brush, coat the cookies with the dark chocolate icing. Let it freeze. Transfer the white chocolate to a pastry syringe and apply strokes or monograms to the surface of the cookie. Instead of white chocolate for decoration, you can use flavored color - orange, strawberry or mint.
