Recipe: Appetizing Semo biscuit

Recipe: Appetizing Semo biscuit Delicious, fresh and tasty.

Semo biscuit. This will always be the very best shortbread I've tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe.

Fresh Oysters on the Half Shell.

Served with horseradish, housemade cocktail sauce, fresh lemon and saltine crackers. *Consuming raw or undercooked meats, poultry, seafood, oysters, shellfish, or eggs may inscrease your risk of foodborne illness, especially if you have certain medical conditons.

Sandra Lee brings easy and affordable to the table with fresh ingredients and store-bought items on Semi-Homemade Cooking.

You can cook Semo biscuit using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Semo biscuit

1. Prepare 4 cups of semo,.

2. You need of I simas, 2 eggs.

3. Prepare 1/2 cup of sugar,.

4. You need 1 spoon of powdered milk,.

5. It’s of Little salt and.

6. You need of Vanilla flour.

7. You need of Water.

An indulgent dessert with a hint of coffee that you can freeze for up to one month - perfect for festive entertaining.

Semolina is a coarse flour made from durum wheat, a hard type of wheat.

This article reviews the nutrition, benefits, uses, and downsides of semolina.

I've made this recipe countless times and this peach cobbler is simply perfect.

Semo biscuit step by step

1. Cream butter nd sugar till white and smooth.add egg and mix..

2. Add ol the dry ingredients including the powdered milk to creamy mixture..

3. Add the vanilla flavor and combine,add little by little water to make a dough..

4. Wrap the dough and refrigerate for at least 3omins..

5. Now bring it out and allow to cool,knead and roll on your rolling board..

6. Cut d shapes of your choice and use fork to make d tiny holes..

7. Preheat your oven.spread some butter nd flour to d baking tray.put shaped doughs on the tray nd bake..

To make this peach cobbler gluten free, I substituted the all purpose flour in the original recipe with a combination of brown rice flour, tapioca starch and potato starch This will always be the very best shortbread I've tasted.

The secret of its success is the inclusion of semolina, which gives it that special texture.

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