Middle Eastern · Dessert
Coconut Semolina Cookies
A Middle Eastern semolina and coconut cookie enriched with ghee and lifted with cardamom, baked until the base turns golden and the crumb stays short and sandy. Rested dough and a slow bake give it a delicate, melt-in-the-mouth texture typical of Levantine and Gulf tea-time biscuits.
$0
12 minsPrep
19 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
266Calories
3.2gProtein
16.5gFat
27gCarbs
9.8gSugar
2.1gFiber
181mgSodium
29mgChol
11.5gSat Fat
87mgPotassium
14mgCalcium
0.8mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Blonde Ale
local
Moroccan Mint Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Melt the ghee gently and set aside to cool slightly.
2
In a bowl, whisk together the semolina, all-purpose flour, desiccated coconut, baking powder, ground cardamom and salt.
3
Add the sugar to the melted ghee and whisk until grainy-smooth, then pour into the dry ingredients.
4
Add the milk a little at a time, working the mixture with your fingers until it forms a soft, slightly crumbly dough that holds together when pressed.
5
Cover and rest the dough for 20 minutes to let the semolina hydrate.
6
Divide the dough into 2 equal portions and press each into a thick round about 2cm high, flattening the tops slightly with your palm.
7
Place both rounds on a baking sheet, spaced apart, and bake at 160°C (320°F) for 18-20 minutes until the base is golden and the top is pale gold with light cracks.
8
Leave the cookies on the tray for 5 minutes, then transfer to a wire rack to cool fully before serving — they firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Semolina, fine,
- 14g14g All Purpose Flour,
- 16g16g Coconut Desiccated,
- 22g22g Ghee, melted,
- 18g18g Sugar White, fine,
- 8g8g Whole Milk,
- 1.5g1.5g Baking Powder,
- 0.5g0.5g Cardamom, ground,
- 0.5g0.5g Salt,
