Middle Eastern · Dessert
Semolina Rose Water Cookies
A Middle Eastern semolina cookie scented with rose water and cardamom, enriched with ghee and finished with a scatter of crushed pistachio, baked until the base turns golden while the crumb stays short and sandy.
$1
15 minsPrep
19 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
236Calories
3.2gProtein
14.1gFat
24.4gCarbs
8.3gSugar
1.2gFiber
247mgSodium
31mgChol
7.7gSat Fat
77mgPotassium
12mgCalcium
0.8mgIron
0mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Prosecco
local
Moroccan Mint Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Melt the ghee gently and whisk in the sugar until it turns pale and slightly grainy, about 1 minute.
2
Stir in the rose-water-infused water and ground cardamom until fully combined.
3
Sift the semolina, flour, baking powder and salt together, then fold into the wet mixture to form a soft, slightly crumbly dough.
4
Cover and rest the dough for 20 minutes so the semolina can hydrate.
5
Divide the dough into 2 equal portions and shape each into a thick disc about 2cm tall.
6
Place the discs on a lined baking sheet, spaced apart, and press a few crushed pistachios firmly onto the top of each.
7
Bake at 160°C (320°F) for 18-20 minutes until the base is lightly golden but the top stays pale.
8
Leave the cookies on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Semolina, fine
- 18g18g All Purpose Flour
- 24g24g Ghee, melted
- 16g16g Sugar White, fine
- 6g6g Water, rose water infused, used to bind dough
- 1g1g Cardamom, ground
- 8g8g Pistachio, crushed, for topping, 1
- 1g1g Baking Powder
- 1g1g Salt
