Indian · Dessert
Semolina Butter Cookies
A classic Indian tea-time biscuit built from ghee, fine semolina and all-purpose flour, scented with cardamom and finished with a scatter of chopped pistachio. The semolina gives these cookies their distinctive sandy, crumbly bite, while slow-baking at a low temperature keeps them pale and tender rather than crisp.
$1
12 minsPrep
15 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
230Calories
3.1gProtein
12.2gFat
27gCarbs
8.2gSugar
1.1gFiber
247mgSodium
28mgChol
7gSat Fat
60mgPotassium
10mgCalcium
1mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
In a bowl, cream the softened ghee and powdered sugar together until pale and fluffy, about 2 minutes by hand.
3
Sift in the semolina, all-purpose flour, cardamom, baking powder and salt, then fold into the creamed ghee until a soft, slightly crumbly dough forms.
4
Rest the dough for 15 minutes so the semolina can hydrate slightly.
5
Divide the dough into 4 equal portions (about 22g each) and roll into smooth balls, then flatten gently into thick discs on the lined tray, spacing well apart.
6
Bake for 14-16 minutes until the base is just turning golden and the top remains pale - the cookies will firm up as they cool.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
8
Scatter the chopped pistachio over the tops before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Ghee, softened
- 16g16g Sugar White, powdered
- 18g18g Semolina, fine
- 30g30g All Purpose Flour, sifted
- 1g1g Cardamom, ground
- 1g1g Baking Powder
- 1g1g Salt
- 4g4g Pistachio, chopped, for garnish, 1
