How to Love Appetizing Semolina Shortbread Cookies

How to Love Appetizing Semolina Shortbread Cookies Delicious, fresh and tasty.

Semolina Shortbread Cookies. Remove them to a wire rack to get completely cold, then sprinkle with sugar before storing in an airtight tin. Note: If you would like to make this recipe gluten free, substitute both the plain flour and the semolina with gluten free flour. Semolina Shortbread Cookies These shortbread cookies were absolutely fabulous.

My recipe does vary slightly when frying.

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These rustic shortbread cookies are made with few ingredients, mainly Semolina and Smen.

You can have Semolina Shortbread Cookies using 4 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Semolina Shortbread Cookies

1. You need 175 g of unsalted butter.

2. It’s 175 g of all purpose flour.

3. It’s 75 g of semolina.

4. It’s 75 g of caster sugar.

As soon as I saw that the recipe had semolina in it, I was hooked.

The semolina was the deciding factor.

Semolina, or rava as we call it in Gujarati, is an incredibley versatile ingredient that has a delicious toothy texture and a flavor that is great in both sweet and savory foods.

The secret ingredient is semolina for that extra crunch!

Semolina Shortbread Cookies instructions

1. Sift together the semolina, all-purpose flour, and caster sugar into bowl..

2. Rub the butter into the flour until it’s fully combined and comes together. If it doesn’t come together easily, add the tablespoon of milk or water gradually, until the dough comes together, and leaves the bowl clean.

3. Press this into the spring form tin until it reaches the edges of the pan, and is evenly spread across the pan..

4. Use the back of a spoon to smoothen it..

5. Prick it with a fork randomly. Using the back of the fork, press the edges to make a nice pattern around the pan..

6. Place in an oven preheated to 170°C, and bake until it turns golden brown. About 10- 15 minutes..

7. Remove from the oven. Allow it to cool for about 5 minutes before unbuckling the spring form tin. Using a sharp knife, cut the cookies into triangles. Allow to cool before serving..

Finish with a sprinkle of demerara sugar.

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Sifting in the flour is a valuable step that helps to keep the shortbread light and melting.

Traditional Shortbread Recipe Maw Broon's Cookbook has another traditional shortbread recipe which suggests substituting some of the plain flour for semolina to make it crunchier.

Shortbread Biscuits One of the most delicious shortbread biscuits that we have tasted in a Scottish restaurant was at the Three Chimneys on the Isle of Skye.